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Archive for December, 2012

from scratch club

Chocolate almonds are an easy project that children can participate in.  My eleven year-old niece Isabelle and I spent a relaxing half hour making them.  Most of the time is spent dipping the almonds in the chocolate mixture.  We decided to experiment with a “Mexican” flavor by adding cinnamon and cayenne pepper and we loved the outcome.  The recipe below creates a chocolate nut that is flavorful and just slightly spicy.  You won’t be sorry if you go out of your way to acquire high quality chocolate bars for this. I used Green and Black’s Organic 70% chocolate bars.

RECIPE: SPICY CHOCOLATE-DIPPED ALMONDS

INGREDIENTS
1 pound toasted almonds
two chocolate bars (7 ounces total), broken in to pieces
5 tablespoons cream
1 teaspoon powdered cinnamon
1/2 teaspoon cayenne pepper

EQUIPMENT
saucepan
parchment paper
baking sheets

METHODS

  • Heat the cream and chocolate in a small saucepan and stir until smooth.  Stir…

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