Page 28 - Passion4Baking The Magazine

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Sugar toasted almonds

BASIC RECIPE: Toast the almonds in a 390 °F melt the chocolate and tip in the
14 oz. (400 g) ALMONDS (200 °C) oven for about 12 minutes. almonds. Blend well until all of the
¼ CUP (60 ml) WATER Spray a baking tray with non-stick almonds are completely covered in
¾ CUP (150 g) GRANULATED baking spray and set aside. the chocolate before tipping out on
SUGAR Put the water, sugar and vanilla to the greased baking tray. Let set
1 tsp VANILLA PASTE paste into a saucepan and place before dusting with cocoa powder,
over medium heat until the sugar shaking off any excess.
VARIATIONS: has dissolved and the mixture starts To make the liquorice variation:
boiling. Tip in the warm toasted melt the white chocolate and tip
CHOCOLATE almonds and continue heating the in the almonds. Blend well until all
1 X BASIC RECIPE mixture, stirring continuously. Cook of the almonds are completely
5 oz. (150 g)TEMPERED CHOCOLATE and stir until the liquid evaporates covered in the chocolate before
½ CUP (60 g) COCOA POWDER and leaves a sugary coating on the tipping out on to the greased
almonds. Make sure each and every baking tray. Let set before dusting
LICORICE one of the almonds are completely with liquorice powder.
1 X BASIC RECIPE covered in the sugar mixture. This
5 oz. (150 g) WHITE CHOCOLATE will take less than 5 minutes. I recommend using
2 – 3 ½ oz. (50-100 g) Pour on to the greased baking tray Valrhona chocolate for
LIQUORICE POWDER and separate the almonds using two the chocolate version.
forks. Leave to cool completely.
To make the chocolate variation:

28 Passionforbaking.com