Things you may need:
- metal whisk
- medium saucepan
- a stainless-steel bowl that sits on top of the saucepan
- baking tray
- baking paper
- food processor
- mortar and pestle
- edible gold paint (optional)
100g Fairtrade dark chocolate (I used a mix of Whittaker’s dark chocolates)
2 cups whole almonds, raw and unsalted
1 tbsp coarse sea salt (I used Mrs Rogers Coarse Sea Salt)
2 tbsp Fairtrade muscovado sugar (I used Trade Aid sugar)
Preheat the oven to 150°C.
Break the chocolate into pieces into the metal bowl and slowly melt using the double boiler (simply place a stainless-steel bowl over a medium-sized pot. Pour several cups of water into the pot, making sure the water does not touch the bottom of the bowl).
Meanwhile, spread the nuts out on a baking tray and lightly roast for approximately 10 minutes. Check the nuts often to make sure they are not overcooking.
Put the salt and sugar in a mortar and pestle. Combine the mixture together, half breaking up the salt granules, but not grinding them smooth. Line a large baking tray with baking paper and sprinkle with half of the salt and sugar mix. Set aside.
Once the chocolate is melted, whisk it smooth using a metal whisk. Stir the almonds into the chocolate, making sure to coat each one. Using a spatula, tip the entire chocolate mix on to the prepared baking tray, spreading the nuts evenly across the salt and sugar mix. Sprinkle the remaining salt and sugar mix on top. Place the tray in the fridge or freezer to set. Once the chocolate is set gently break the nut mix into small chunks. Serve as is or put into clean and dry upcycled glass jars as gifts.
Store your chocolate almonds in the refrigerator for several weeks.