Almond Dark Chocolate Bars
| Serves: 4 | Category: Chocolate | Recipe course: Dessert | Machine: Cooking machine | Total time (min.): 60 |
Toasting the nuts may seem like an unnecessary extra step, but it’s key to drawing the earthy, bitter-sweet flavour from the almonds, which pairs deliciously with dark chocolate. Store in an airtight container in a cool, dark place for up to 2 months.
Ingredients
- 300g Dark Chocolate Callets
- 60g Almonds
Tools
- Oven
- Cooking Chef XL
- Silicone bar molds
- Baking tray - medium
- Cutting board
Method
- Preheat the oven - 170ºC
- Spread out almonds on a baking tray
- Toast until golden brown – 10 minutes, 170ºC
- Remove from the oven and let cool – 5 minutes
- Once cool, finely chop the almonds and set aside until needed
- Fit the Creaming Beater
- Add 220 g of chocolate into the appliance bowl, fit the splashguard
- Heat until melted - 10 minutes, 43ºC, speed Stir 3
- Scrape down the Creaming Beater
- Add the rest of chocolate
- Mix until melted – 3 minutes, speed Stir 1
- Add the chopped almonds
- Mix until combined – 1 minute, speed Stir 1
- Pour the chocolate into the silicone chocolate bar moulds
- Chill in the fridge until solidified – 30 minutes
- Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
- Serve