300 grams of dark chocolate
1-2 cups of raw almonds
cookie sheet, baking tray or pizza tray (I use a pizza tray)
*Preheat oven to 350 F.
* Boil about a cup of water.
- Place the almonds onto pizza tray lined with parchment paper on the middle rack of the oven for 8-10 minutes, (8 if almonds are fresh).
- While the almonds bake, break-up the chocolate into bite-sized chunks, or even smaller using a knife. Smaller pieces melt quicker.
- Pour the boiling water into the sauce pan, and heat the pan on low to about 2.5 on the element. (do not burn the chocolate).
- Place the glass bowl on top of the pan so that the base is in the water, while the bowl fits snug inside. Make sure the glass bowl’s interior is completely dry before adding the chocolate. If unsure, dry it with paper towel again and again…and again. Water and chocolate do not mix.Congratulations, you’ve got a make shift double-boiler!
- Place the chocolate into the bowl and stir with the wooden spoon.
- Eight to ten minutes later…take the almonds out of the oven and let them cool for 3 to 4 minutes.
- Once the chocolate has liquefied, pour the almonds into the bowl and mix thoroughly. Tip: The parchment paper’s corners can be folded to help transport the almonds to the bowl.
- Place the parchment paper back onto the edged cookie sheet or pizza tray.
- Once the almonds have been thoroughly mixed in, pour the entire mixture onto the pizza tray ensuring the mixture is spread out evenly across the surface.
- Sprinkle the salt across the top covering the surface to your heart’s content.
- Place this Pièce de Résistance into the fridge for 30 min if you want to eat it now now now!!!
For best results, leave it in the fridge over night or for a few hours to allow the chocolate to harden.