Homemade Crispy Almond Chocolate (Amande Chocolat)
The Perfect Harmony of Chocolate and Almonds! Make Sweet and Crispy Amande Chocolat at Home
A delightful snack perfect for when you’re craving something sweet and crunchy. These homemade almond chocolates offer a wonderful balance of sweetness and crispiness.
Amande Chocolat
- 200g whole almonds
- 80g granulated sugar
- 40g water
- 12g unsalted butter
- 500g dark chocolate couverture (or regular dark chocolate)
- Cocoa powder, for dusting
Cooking Instructions
Step 1
In a small saucepan, combine 80g of granulated sugar and 40g of water. Heat over medium-low heat to create a sugar syrup. Avoid stirring the sugar directly; instead, gently swirl the pan as the sugar dissolves.
Step 2
Once the sugar has completely dissolved and the syrup begins to bubble, add the 200g of whole almonds. Stir continuously with a wooden spoon or spatula. The sugar will start to crystallize on the almonds, coating them in white. (If crystallization is difficult, heating the syrup to around 120°C (248°F) before adding almonds can help, but it’s usually achievable by simply adding almonds once the syrup is boiling.)
Step 3
Continue stirring the almonds vigorously as the sugar begins to coat them. You’ll see them turning white as the sugar crystals form evenly on the surface.
Step 4
Keep stirring even after turning off the heat, using the residual heat to further crystallize the sugar, creating a snowy coating. You can also continue stirring over low heat. Enjoy observing the process as the sugar crystallizes like snowflakes!
Step 5
Once the sugar crystallization is well underway, add 12g of unsalted butter and continue mixing. The butter adds richness and helps to separate the almonds, preventing them from clumping together. (Tip: While butter is often added before caramelization, adding it at this stage is also effective.)
Step 6
Now, turn the heat back on to low. Continue stirring constantly as the sugar crystals melt and begin to caramelize. Be careful not to burn them; stir until they turn a nice golden brown color.
Step 7
When all the sugar crystals have melted and the almonds are caramelized to a rich brown color, carefully pour the mixture onto a silicone mat or parchment paper. Spread them out as much as possible to cool.
Step 8
Before the almonds cool down completely, use a fork or tongs to gently separate any almonds that are stuck together. Be very careful as they will be extremely hot; always use tools and avoid touching them with your hands.
Step 9
While the almonds are cooling, prepare the chocolate. Dark chocolate couverture is ideal, but regular dark chocolate from the supermarket works well too. You can also mix in some milk chocolate for a sweeter taste.
Step 10
Place the chocolate(s) in separate bowls and melt them using a double boiler (bain-marie). Ensure the bottom of the bowl doesn’t touch the water, and melt slowly over low heat. (Tip: Dark chocolate alone is delicious, but a mix with milk chocolate offers a smoother, sweeter profile.)
Step 11
Once the caramelized almonds are completely cool to the touch, check them for any remaining stuck pieces and gently separate them again. If any sugar crystals are sharp or protruding, carefully trim them to create a neater shape.
Step 12
Transfer the cooled almonds to a clean bowl. Add the melted chocolate one or two spoonfuls at a time. Use a spatula or spoon to coat each almond thoroughly, ensuring an even layer of chocolate.
Step 13
Once the almonds are well-coated with chocolate, let them set and harden in a cool place. For faster setting, refrigerate them, or place an ice pack beneath the bowl.
Step 14
Remove the almond chocolates from the refrigerator after they have hardened. They should now have a firm, appealing chocolate coating.
Step 15
For a richer and more intense chocolate flavor, repeat the process of melting and coating the almonds again. Doing this 8-10 times will create a thick, professional-looking amande chocolat. (This step requires considerable time and effort.)
Step 16
For this recipe, I opted to coat 2-3 times with milk chocolate, followed by another 2-3 times with dark chocolate. The more coats of chocolate you apply, the deeper the chocolate flavor will be, and the more substantial and attractive the final appearance will be.
Step 17
Coating multiple times with dark chocolate results in a significantly richer and more sophisticated color.
Step 18
Finally, dust the finished amande chocolat with cocoa powder for a perfect finish. Place all the chocolate-coated almonds into a resealable bag, add a generous amount of cocoa powder.
Step 19
Close the bag and shake it gently until the cocoa powder evenly coats all the almonds. Voilà! Your homemade almond chocolates, or amande chocolat, are ready. The combination of shiny chocolate and bitter cocoa powder is truly captivating.
Step 20
These amande chocolat start with the slightly bitter notes of dark chocolate and cocoa powder, then give way to the sweet and nutty crunch of the sugar-coated almonds as you bite into them. It’s a delightful taste experience.
Step 21
Store the finished amande chocolat in an airtight container or a pretty jar to give as gifts, or keep them in the refrigerator for a perfect sweet treat anytime you desire.
Step 22
To make them sweeter, increase the number of milk chocolate coatings. If you prefer the more intense, bitter flavor of dark chocolate, stick to dark chocolate coatings for an even more delicious result. Enjoy your homemade treat!
