|Almonds, whole, skin on|
|Colored cocoa butter and/or couverture, for decoration||as needed||as needed||as needed|
|Dark couverture, 63%, tempered, for casting, covering the nuts, and capping|
|Unsalted butter, softened|
|Maldon sea salt|
1 Coarsely chop the almonds in a food processor. Remove and place in a bowl.
2 Stir in the egg whites to lightly coat the nuts.
3 Add the salt and stir to evenly distribute.
4 Preheat oven to 340&F/171.1&C. Spread the almonds on a sheet pan and roast until slightly browned. Remove and cool on the tray, stirring to break up any clumps.
5 Store in an airtight container until needed.
6 Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.
7 Cast the molds with the dark couverture.
8 Immediately after casting, divide the almonds among the cavities evenly, before the chocolate has completely crystallized so that the nuts adhere to the shells.
9 Using a pastry bag, cover the nuts with a small amount of the dark couverture.
10 Place the cream in a pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat. Remove from the heat and keep warm.
11 In a copper pot (if possible), warm the glucose over medium heat until it becomes soft and liquid.
12 Add the sugar in small batches, stirring constantly, to caramelize.
13 Once the sugar is fully caramelized and dissolved, slowly strain the cream into the sugar mixture. Cook to 230&F/110.0&C, then remove from the heat and let cool.
14 When the mixture has cooled to 92&F/33.3&C, blend in the butter using an immersion blender. Fold in the sea salt. Cover with plastic wrap and let cool to 88&F/31.1&C.
15 When the caramel reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds. Let set overnight at room temperature.
16 Once the caramel has completely set, cap the molds with dark couverture. Place in the refrigerator for 3 to 5 minutes to set.
17 Tap the molds on the table to release the chocolates.
18 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
1 Using a brush, splatter yellow cocoa butter into the molds.
2 Using an airbrush, spray dark couverture over the yellow.
© 2011 All rights reserved. Published by Wiley.