Description
These Orange and Sea Salt Dark Chocolate Covered Almonds combine toasted almonds with a vibrant orange zest and a touch of flakey sea salt, all enveloped in smooth dark chocolate. This treat offers a perfect balance of nutty crunch, citrus brightness, and a hint of savory saltiness, ideal for a sophisticated snack or elegant gift.
Ingredients
Scale
Almond Mixture
- 5 ounces slivered almonds
- Zest of 1 large orange (finely grated; use 2 oranges for a more intense flavor)
- 1 teaspoon flakey sea salt, plus extra for sprinkling (optional)
Chocolate Coating
- 3 ounces dark chocolate, broken into pieces
Instructions
- Prepare the baking sheet: Line a cookie sheet with parchment paper and set it aside to keep the coated almonds from sticking.
- Toast the almonds and mix: Heat a large skillet over medium-high heat, then add the slivered almonds. Toast them until they just start to brown and release their aroma. Remove from heat, and immediately mix in the finely grated orange zest and 1 teaspoon of flakey sea salt. Allow the mixture to cool to room temperature.
- Melt the chocolate using a bain-marie: Bring a medium pot of water to a boil, then reduce to a gentle simmer. Place the broken chocolate pieces into a metal bowl that fits snugly on top of the pot without touching the water. Stir the chocolate gently until fully melted and smooth. This gentle melting technique prevents overheating the chocolate.
- Combine and form clusters: Quickly stir the cooled almond, zest, and salt mixture into the melted chocolate until all pieces are evenly coated. Using two teaspoons, scoop small piles of the mixture and drop them onto the prepared parchment-lined cookie sheet, forming clusters.
- Set the chocolate: Allow the chocolate-covered almond clusters to cool and harden completely at room temperature before peeling them off the parchment paper and packaging for storage or gifting.
Notes
- If you prefer a stronger orange flavor, use the zest of two oranges as suggested.
- Flakey sea salt enhances the flavor and adds texture, but you can omit extra sprinkling if desired.
- Ensure the water in the bain-marie does not touch the bottom of the metal bowl to avoid overheating the chocolate.
- Store finished clusters in an airtight container at room temperature to avoid condensation which can dull the chocolate shine.
- Feel free to experiment with different types of dark chocolate to adjust sweetness and intensity.
