Armand Chocolat
Here's the recipe for Armand Chocolat. Simply put, it's just almond chocolate in Korean. The almonds are well baked, so it's savory, and the sweet and bitter taste of cocoa powder is the best thanks to chocolate. It takes longer and harder to make than other chocolates, but if you make it, it really takes a lot of work.
6 serving
Within 30 minutes
따뚜
Ingredients
  • almond
    100g
  • Sugar
    20g
  • Water
    10g
  • Butter
    5g
  • Dark chocolate
    300g
  • cocoa powder
    10g
Cooking Steps
STEP 1/14
Place water and sugar in a suitable saucepan and simmer over low heat.
STEP 2/14
If you stir it, the moisture can evaporate and harden, so don't stir it and wait until it boils.
STEP 3/14
When the sugar syrup boils, remove it from the heat and add almonds
STEP 4/14
Mix it quickly.
STEP 5/14
If you get off the heat and keep mixing it, the sugar hardens and the almonds are coated evenly as shown in the picture.
STEP 6/14
Then, put it back on low heat and mix well to melt the sugar. It's to get rid of the roughness of the surface of almonds by putting caramel on them.
STEP 7/14
When the sugar crystals are somewhat melted away, add butter and mix.
STEP 8/14
The reason why butter is added at the end is to caramelize the sticky almonds so that they don't stick to each other. It makes it much easier to work on. If you don't have butter at home, you don't have to add butter.
STEP 9/14
Place the almonds coated with sugar syrup so that they don't stick to each other and harden slightly. (If you put sugar powder on it, it's a honey butter almond that's sold in the market.)
STEP 10/14
When the almonds are cooled to a certain extent, pour in a spoonful of melted chocolate and mix.
STEP 11/14
Mix it in a cool place or refrigerator and leave it for about a minute to harden the chocolate
STEP 12/14
When you feel the surface is hardened, add a spoonful of chocolate, harden it, mix it, and harden it again. Depending on your preference, do it 5 to 10 times.
STEP 13/14
And lastly, harden the chocolate enough, put cocoa powder and chocolate-covered almonds in a plastic bag and shake it. Can you see the difference in size between the left and the right? The left side is coated with chocolate 3 times, and the right side is coated 10 times.
STEP 14/14
There's a difference in chocolate thickness, right? Look at the cross section of the almond cross section. It's well-cooked and yellowish. It's really savory and delicious. It's so delicious that I keep eating it. This thin chocolate is more savory and delicious than the thick chocolate. Making Valentine's Day chocolate seems to be the most popular and delicious of all, Amand chocolate and pav chocolate. Sweet, savory, bitter drug-like addictive. How about homemade Armand chocolate for Valentine's Day this year?
Prepare dark chocolate by melting it. The almonds are baked in an oven preheated to 200 degrees for 5 minutes to remove the smell.
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