Preparation info

  • Difficulty

    Easy

  • Yield:

    0.4 oz

Appears in

The almonds can be replaced with any other type of nuts, if desired. Cranberries and sour cherries are both good choices for the dried fruit, due to their acidity.

Ingredients Metric US Volume
Almonds, sliced 500 g 17.6 oz cups
Liqueur or simple syrup 20 g 0.7 oz 1 tbsp + 1 tsp
Confectioners’ sugar 50 g 1.8 oz ½ cup
Milk couverture, tempered 125 g 4.4 oz ½ cup
cocoa butter 88 g 3.1 oz ½ cup
Dried fruits of your choice, diced 127 g 4.5 oz 1 cup
910 g 32.1 oz

Method

1 Moisten the almonds with the liqueur or simple syrup.

2 Dust the confectioners’ sugar over the almonds and mix well.

3 Spread the almonds onto a sheet pan and roast at 340&F/171.1 &C until golden brown.

Let cool.

4 Warm a bowl either using a torch or by placing it in the oven for 10 seconds at 320&F/160&C. (Warming it first will prevent the couverture from setting up in the bowl.) Pour the tempered couverture into the warm bowl and stir in the cocoa butter to thin it. Add the almonds and fruit, stir to coat.

5 Spoon small portions (0.4 oz/10 g each) onto parchment paper.

6 Let sit for 30 minutes at room temperature to allow the couverture to set.

7 Store in an airtight container in a cool, dark place.

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