Why did my chocolate become grainy or seize up?

The most common cause is moisture contamination. Even a tiny drop of water can cause chocolate to seize. Another possibility is overheating. Always melt chocolate gently and remove from heat before it's completely melted, letting residual heat finish the job.

Can I use roasted almonds instead of roasting them myself?

Absolutely! Store-bought roasted almonds work well, though freshly roasted ones typically have better flavor. If using pre-roasted, make sure they're unsalted or adjust the added salt in your recipe accordingly.

How can I make my chocolate coating thinner or thicker?

For a thinner coating, add an additional ½-1 teaspoon of coconut oil to your melted chocolate. For a thicker coating, use less coconut oil or dip the almonds twice, allowing the first layer to set completely before applying the second.

My chocolate doesn't look shiny after setting. What happened?

This is likely due to improper tempering. For home cooking, you can add shine by gently buffing set almonds with a clean, dry paper towel, or by storing them in the refrigerator for the first hour of setting time.

How can I tell if my almonds have gone bad?

Trust your senses. If they develop an off smell, taste rancid, or the chocolate develops white streaks or spots (fat or sugar bloom), it's time to make a fresh batch.

Homemade Chocolate Covered Almonds: Easy Recipe!

Description

These homemade chocolate covered almonds deliver the perfect balance of rich, velvety chocolate and freshly roasted almonds in every bite. With their satisfying crunch and customizable flavor options, these chocolate covered almonds make an impressive homemade gift or elegant addition to any dessert spread. Much better than store-bought versions with no preservatives or artificial ingredients!

Ingredients

Raw Almonds – 2 cups, unsalted
Dark Chocolate – 8 ounces (60-70% cacao recommended)
Coconut Oil – 1 tablespoon
Sea Salt – ½ teaspoon
Vanilla Extract – 1 teaspoon

Optional Flavor Enhancers

Cinnamon – ¼ teaspoon
Espresso Powder – ½ teaspoon
Maple Extract – ¼ teaspoon
Flaky Sea Salt – For garnish

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Instructions

Preheat oven to 325°F (165°C). Spread raw almonds in a single layer on a parchment-lined baking sheet.
Roast almonds for 10-12 minutes, stirring halfway through, until fragrant and slightly darkened. Allow to cool completely.
Create a double boiler by placing a heatproof bowl over a saucepan with simmering water. Add chocolate and coconut oil, stirring frequently until 90% melted, then remove from heat.
Stir in vanilla extract and any optional flavor enhancers until chocolate is completely smooth.
Coat almonds in batches by adding a third of the cooled nuts to the chocolate, stirring gently until fully covered.
Transfer coated almonds one by one using a fork or slotted spoon to a parchment-lined baking sheet, ensuring they don’t touch. Sprinkle with flaky sea salt if desired.
Allow to set completely at room temperature (1-2 hours) or refrigerate for 20-30 minutes until firm.
Store in an airtight container at room temperature for up to 2 weeks.

Notes

For the shiniest finish, properly temper your chocolate by maintaining it at 88-90°F for dark chocolate.
Avoid making these on humid days, as moisture can prevent proper chocolate setting.
Keep all utensils completely dry – even a drop of water can cause chocolate to seize.
For an extra-thick coating, double-dip after the first layer has set.
Try variations like rolling in shredded coconut or adding spices to the chocolate.

Prep Time: 20 minutes
Setting Time: 1-2 hours
Cook Time: 15 minutes
Category: Dessert
Method: Roasting, No-Bake
Cuisine: American

Nutrition

Serving Size: 10 pieces
Calories: 280kcal
Sugar: 12g
Sodium: 80mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Carbohydrates: 16g
Fiber: 5g
Protein: 6g