CHOCOLATE ALMOND

BARS
 RECIPE BY

KIRSTEN TIBBALLS

You will enjoy a crunch with each bite of these delicious chocolate almond bars. These
can be made in clusters or with the use of a chocolate mould to regulate the size and
weight. 
BEGINNER

CHOCOLATE ALMONDS
30 MINS

MAKES 22

CHOCOLATE ALMONDS
METHOD
INGREDIENTS
Boil the water and sugar in a saucepan until all the sugar
50g (1.76oz) water
dissolves. Remove from the heat and pour the prepared sugar
67g (2.36oz) caster (superfine) sugar
syrup over the slivered almonds and combine. Place the coated
250g (8.82oz) slivered almonds
almonds onto a tray lined with a Silpat mat and dust with icing
10g (0.35oz) icing (confectioners') sugar
sugar.
280g (9.88oz) Callebaut 823NV milk
couverture 33.6%
Bake the almonds at 170°C (338°F) for approximately 10-
QS metallic gold powder
12 minutes. After short intervals turn over the almonds with
a spatula to ensure even roasting. Cool the almonds at room
EQUIPMENT temperature.
Demarle Silpat mat
Temper the milk chocolate ( see our online video for instruc-
rectangle chocolate bar mould CW2269
tions) and then combine with the roasted almonds. Using two
teaspoons, scoop small amounts of the chocolate almond mix-
ture into a chocolate bar mould. Once the mould is filled, place
the bars into the fridge for 5-8 minutes and then remove from
the mould. Brush with metallic powder to finish.

 NOTE
You can also make the prepared mixture into clusters instead
of using a mould. With a spoon place small heaps onto a lined
tray and allow to set.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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