100g almonds, natural or blanched
100g caster sugar
75g NOMU Decadent Hot Chocolate pieces
Icing sugar, to dust
NOMU Cocoa powder, to dust
Preheat the oven to 180ºC. Place the almonds in a single layer on a baking tray and toast in the oven for 8-10 minutes until golden brown.
Gently melt the caster sugar in a heavy-based saucepan over low heat until you have a golden caramel. Resist the temptation to stir it as this can cause it to crystallise – if anything, give the pan a gentle shake from time to time.
Taking care not to burn yourself with the hot caramel, use 2 forks to quickly dunk the almonds one-by-one in caramel and place them on baking paper to set.
Melt the chocolate in a double boiler. Once again, using 2 forks, dip the caramelized almonds in the chocolate and shake off the excess before placing on the paper. Place in the fridge for ½ an hour to set. To make them larger and more decadent, feel free to dunk them a second time!
Once they are completely cool and set, dust with icing sugar or Cocoa Powder.
100g almonds, natural or blanched
100g caster sugar
75g NOMU Decadent Hot Chocolate pieces
Icing sugar, to dust
NOMU Cocoa powder, to dust
Preheat the oven to 180ºC. Place the almonds in a single layer on a baking tray and toast in the oven for 8-10 minutes until golden brown.
Gently melt the caster sugar in a heavy-based saucepan over low heat until you have a golden caramel. Resist the temptation to stir it as this can cause it to crystallise – if anything, give the pan a gentle shake from time to time.
Taking care not to burn yourself with the hot caramel, use 2 forks to quickly dunk the almonds one-by-one in caramel and place them on baking paper to set.
Melt the chocolate in a double boiler. Once again, using 2 forks, dip the caramelized almonds in the chocolate and shake off the excess before placing on the paper. Place in the fridge for ½ an hour to set. To make them larger and more decadent, feel free to dunk them a second time!
Once they are completely cool and set, dust with icing sugar or Cocoa Powder.
100g almonds, natural or blanched
100g caster sugar
75g NOMU Decadent Hot Chocolate pieces
Icing sugar, to dust
NOMU Cocoa powder, to dust
Preheat the oven to 180ºC. Place the almonds in a single layer on a baking tray and toast in the oven for 8-10 minutes until golden brown.
Gently melt the caster sugar in a heavy-based saucepan over low heat until you have a golden caramel. Resist the temptation to stir it as this can cause it to crystallise – if anything, give the pan a gentle shake from time to time.
Taking care not to burn yourself with the hot caramel, use 2 forks to quickly dunk the almonds one-by-one in caramel and place them on baking paper to set.
Melt the chocolate in a double boiler. Once again, using 2 forks, dip the caramelized almonds in the chocolate and shake off the excess before placing on the paper. Place in the fridge for ½ an hour to set. To make them larger and more decadent, feel free to dunk them a second time!
Once they are completely cool and set, dust with icing sugar or Cocoa Powder.
100g almonds, natural or blanched
100g caster sugar
75g NOMU Decadent Hot Chocolate pieces
Icing sugar, to dust
NOMU Cocoa powder, to dust
Preheat the oven to 180ºC. Place the almonds in a single layer on a baking tray and toast in the oven for 8-10 minutes until golden brown.
Gently melt the caster sugar in a heavy-based saucepan over low heat until you have a golden caramel. Resist the temptation to stir it as this can cause it to crystallise – if anything, give the pan a gentle shake from time to time.
Taking care not to burn yourself with the hot caramel, use 2 forks to quickly dunk the almonds one-by-one in caramel and place them on baking paper to set.
Melt the chocolate in a double boiler. Once again, using 2 forks, dip the caramelized almonds in the chocolate and shake off the excess before placing on the paper. Place in the fridge for ½ an hour to set. To make them larger and more decadent, feel free to dunk them a second time!
Once they are completely cool and set, dust with icing sugar or Cocoa Powder.
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