One of the tour guides for Boston Chocolate Tours always opens up her tour with a question. It gives everyone a chance to get to know one another when you answer “what’s your favorite kind of chocolate?” Are you a milk chocolate kind of guy, are you a nuts and dark chocolate kind of girl?
I always have a hard time answering this question because it varies by day. Chocolate has so many wrappings, coatings, stuffings, etc., that depending on my mood or what my body seems to be craving, dictates which variation I’ll lean towards.
However, there are two that I always seem to be in the mood for, chocolate and almonds and caramel coated chocolate. It’s a shame not too many people include all of them! But in an effort to bring one of my more enjoyable combinations to life, I decided to look at chocolate and almonds. For whatever reason I enjoy whole almonds more than the pieces in chocolate, yet trying to coat them at home usually leaves you with a blobby mess. Well that is, until now!
This recipes uses sheer force and a coating of cinnamon and cocoa. The cinnamon offers a welcome surprise that helps compliment the sweetness and nuttiness, bringing a whole new level of delicious to your chocolate almond experience. And the best part? You can whip this recipe up in just under fifteen minutes.
And if that weren’t awesome enough, you then can mix the leftover bits of chocolate and cinnamon powder for a delicious base for your next cup of hot chocolate. Sounds like a great way to spend Valentine’s, or to share the love with those around you.
As always, let us know on Twitter and Facebook what you thought of the recipe so we can continue bringing you delicious recipes and more fun ways to incorporate a little more chocolate into your life!
To full plates and eating your tarte out,
Cinnamon Chocolate Almonds
In a dry saucepan, heat the almonds on medium heat until they give off a nutty aroma, 4-5 minutes turning periodically. Remove from pan and allow to cool completely.
In a double boiler, heat chocolate until melted. Add the almonds and coat completely.
In a large tupperware container, container with a lid, or ziplock bag, add the remaining ingredients. Add in the almonds and all of their chocolate shaking vigorously until coated completely with the cinnamon mixture.
Lay individual almonds onto plate or cookie sheet and allow to set. Anything remaining from the chocolate/cinnamon mixture, set aside and use as a base for hot chocolate.
About the writer: Author Kat Nielsen (Tarte Chic) is a horse enthusiast/musician turned food blogger. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at firstname.lastname@example.org.