STEP 1/22
Boil 80g of sugar and 40g of water
STEP 2/22
Don't stir the sugar separately. Just shake the pan gently and melt it. If you add almonds and keep mixing them, sugar crystals will form, but there are people who say that sugar crystals won't formAnd in that case, I'm going to measure it with a thermometer and put in almonds when the temperature reaches 120 degrees, but, um...I don't have a thermometer, so I just put it in when the sugar melts and the sugar water boils. But it's easy to make sugar crystals^^;
STEP 3/22
When the sugar melts and boils, add almonds and toss evenly.
STEP 4/22
I turned it over with the heat off, but even if I turned it on and turned it over, sugar crystals were formed. If you keep stirring, you'll get sugar crystals,
STEP 5/22
Add 12g of butter and stir it over and over again. If you add butter, it has a good flavor and almonds fall off easily. Oh! You put the butter after caramelizing it. The order has changed^^;;
STEP 6/22
Turn the heat back on and keep stirring until the sugar crystals melt and caramelize.
STEP 7/22
Once the sugar crystals have melted and caramelized to brown, pour all the almonds into a silicon pad or paper foil and spread them out.
STEP 8/22
And please remove one by one with a fork. The almonds are really hot, so don't use your hands. Take them off with a fork and cool them down.
STEP 9/22
Prepare the chocolate while the almonds cool. You can use dark cover chocolate, but I prepared easy-to-get supermarket chocolate.
STEP 10/22
Place each in a bowl and melt the chocolate in a medium bath. You can only use dark chocolate.
STEP 11/22
The almonds are cold enough to be touched with your hands. Remove the attached one again by hand, and if the sugar crystals are attached, it also neatly organizes them
STEP 12/22
Place the almonds in a suitable bowl, scoop 1 to 2 spoons of chocolate, and mix evenly
STEP 13/22
Coat it with chocolate and let it cool and harden. You can put it in the refrigerator and harden it quickly, or put an ice pack under the bowl.
STEP 14/22
It's almond chocolate that's hardened in the refrigerator.
STEP 15/22
Add chocolate to this and coat it again. Harden the chocolate and coat it again. You have to do this process 8 to 10 times
STEP 16/22
But I finished it with milk chocolate 2-3 times and dark chocolate 2-3 times. The more chocolate you coat, the darker the chocolate will be and the prettier the shape will be?! ^^
STEP 17/22
The color is much darker when coated with dark chocolate.
STEP 18/22
When the chocolate coating is done, finish it off with the cacao powder. Put all the almonds in the plastic bag and add an appropriate amount of cacao powder.
STEP 19/22
If you shake it evenly, it's good!! Almond chocolate and Armand chocolate are done
STEP 20/22
It's almond chocolate that starts with the bitter taste of cacao powder and dark chocolate, and when you chew it, you can feel the sweetness and savory taste of sugar-coated almonds.
STEP 21/22
You can give the finished almond chocolate as a gift in a glass bottle, or you can put it in the refrigerator and eat a few of it as a snack.
STEP 22/22
If you want to eat it sweetly, add milk chocolate and coat it, and if you enjoy a less sweet, bitter dark chocolate flavor, it will be even better if you coat it with only dark chocolate. Make it delicious and eat it