- 1 oz California almonds (salted, roasted, fine ground)
- 0.30 oz unsweetened cocoa powder
- 0.10 oz fine ground espresso powder
- 0.50 fl oz filtered water filtered
- 0.50 fl oz orange juice (no pulp)
- 1.50 oz coconut sugar (pure, unrefined)
- 8 oz California almonds (whole, roasted)
- 0.20 oz orange peel (dried, powder)
- 5.00 oz bittersweet chocolate, 60% cacao chips
- 0.15 oz Maldon sea salt flakes
Difficulty
Medium
- Place the ground salted almonds, cocoa powder and espresso powder in a mixing bowl, then whisk to evenly combine. Reserve for final coating.
- Place water, orange juice and sugar in a saucepot. Heat, over medium-high heat, to dissolve the sugar.
- Add whole roasted almonds, reduce heat to medium. Continuously stir almonds and for approximately 3 minutes, to fully coat and glaze/caramelize the almonds.
- Remove glazed almonds from saucepot and transfer to a mixing bowl. Add orange powder and toss to evenly coat and combine. Separate the coated almonds and allow to cool to room temperature and harden.
- Temper chocolate over a double boiler. Reserve.
- Slowly add and stir tempered chocolate into the cooled almonds (1/3 at a time); allowing chocolate to set up each time creating a hard coating on each almond. As the final coating of chocolate begins to set, first add the Maldon sea salt and toss to evenly combine and coat the almonds; then add the reserved almond/cocoa/espresso mixture and toss to evenly coat. Shake off any excess mixture.
- Place Brazilian Coffee and Cocoa Almonds in a sealed container and store at room temperature.
Did you know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.