mexican spice dark chOcOlate covered almOnds

AuthorHeather WallaceCategoryDifficultyBeginner

I don't generally crave the candy bars in the checkout aisle at the grocery store...but this past year I discovered that Dove has chocolate covered almonds that are dusted with cinnamon that I cannot resist.

Unfortunately they sell them in the checkout aisle of my local store and I give in to the temptation every so often. They are so delicious!! I can't get enough of them.

This is my spin on making them at home but instead of dusting with just a bit of cinnamon I go all out and dust them in my Mexican spice blend. Try not to eat the whole bowl if you make these.

Yields1 Serving
Prep Time25 minsCook Time5 minsTotal Time1 hr

 1 ½ cups Roasted almonds with sea salt
 6 oz dark chocolate
 1 tbsp cinnamon, plus 1/4 tsp
 ¼ tsp ancho chili powder
 ¼ tsp cayenne pepper

Gather Ingredients...
1

Mix Spices and Melt Chocolate...
2

In a small bowl combine 1 tablespoon plus 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ancho chili powder, and 1/4 teaspoon of cayenne pepper. Stir until well combined and set aside.

3

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.

Add 6 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat.

Toss and Dust...
4

Toss 1 1/2 cups of roasted almonds into the bowl with the melted chocolate and quickly stir to coat in the chocolate.

5

Transfer the coated almonds to a baking sheet lined with parchment paper.

Using two forks, quickly separate almonds as best you can.

Refrigerate for 20 minutes on the baking sheet to allow the chocolate to harden.

6

Remove the almonds from the refrigerator and fold the parchment paper in on itself to loosen the chocolate.

This way any almonds stuck together break apart.

7

In batches, place almonds in a small bowl and sprinkle with Mexican spice mixture.

8

Shake off excess spices by placing almonds in a mesh sieve and shaking lightly.

Repeat with remaining almonds.

9

Store in an airtight container in the refrigerator for up to 4 weeks.

Ingredients

 1 ½ cups Roasted almonds with sea salt
 6 oz dark chocolate
 1 tbsp cinnamon, plus 1/4 tsp
 ¼ tsp ancho chili powder
 ¼ tsp cayenne pepper

Directions

Gather Ingredients...
1

Mix Spices and Melt Chocolate...
2

In a small bowl combine 1 tablespoon plus 1/4 teaspoon of ground cinnamon, 1/4 teaspoon ancho chili powder, and 1/4 teaspoon of cayenne pepper. Stir until well combined and set aside.

3

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water.

Add 6 ounces of chopped dark chocolate to the bowl and stir occasionally until melted. Remove from heat.

Toss and Dust...
4

Toss 1 1/2 cups of roasted almonds into the bowl with the melted chocolate and quickly stir to coat in the chocolate.

5

Transfer the coated almonds to a baking sheet lined with parchment paper.

Using two forks, quickly separate almonds as best you can.

Refrigerate for 20 minutes on the baking sheet to allow the chocolate to harden.

6

Remove the almonds from the refrigerator and fold the parchment paper in on itself to loosen the chocolate.

This way any almonds stuck together break apart.

7

In batches, place almonds in a small bowl and sprinkle with Mexican spice mixture.

8

Shake off excess spices by placing almonds in a mesh sieve and shaking lightly.

Repeat with remaining almonds.

9

Store in an airtight container in the refrigerator for up to 4 weeks.

mexican spice dark chOcOlate covered almOnds
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