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1
Preheat oven to 300 F. Line a baking sheet with parchment paper, spread the almonds evenly across the pan and roast them for 15 minutes, flipping halfway through.
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2
When done remove them from the oven and set aside.
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3
In a microwave safe bowl, add chocolate and microwave it in 30 second intervals, stirring in between, and continuing until chocolate is melted.
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4
This took me one minute.
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5
Be careful not to burn the chocolate.
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6
You could also melt the chocolate in the top of a double boiler.
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7
Add almonds into the melted chocolate and mix until all the almonds are coated in chocolate.
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8
In a medium bowl add cocoa powder.
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9
Add a handful of the chocolate covered almonds at a time.
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10
Mix until all of the almonds are covered in cocoa powder.
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11
Shake off the excess cocoa powder.
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12
I did this by picking up the almonds and bouncing them from my one hand to the other, then placing them back onto parchment paper.
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13
Do the same to remaining almonds.
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14
Please note: do not cover all of the almonds with the cocoa powder at the same time, or you will end up with a big chocolate mess.
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15
Youll need to do this in batches.
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16
(Trust me!)
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17
Let the chocolate set up.
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18
Then store the chocolate covered almonds in an airtight container at room temperature for up to a month.
