Marcona Almonds Dipped in Coffee Flavored White Chocolate
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Author Notes: Being it's a rainy and cold Sunday, I decided to try my hand at creating a confection that was easy to execute, albeit a little messy. Using A&M's tips for melting chocolate, and embracing this week's theme, this little recipe came about. I like the combination of crunchy, salty, sweet and the slightly bitter taste that the coffee imparts. - Bevi
Makes 40 to 50 chocolate covered almonds
- 40 to 50 Roasted and Salted Marcona Almonds
- 4 ounces Premium baking bar of white chocolate, chopped finely
- 1 tablespoon Strong, hot black coffee
- 1/2 cup Fresh coarsely ground coffee beans
- Assemble all your ingredients.
- Using Amanda and Merrill's video to guide you, melt the chocolate in the microwave. Essentially, put 3/4 of the chocolate in a glass bowl in the microwave. When it is melted, ( it took me two 30-second passes) take the chocolate out and stir. Immediately add the rest of the chocolate and stir well.
- After you stir the melted chocolate, immediately add the tablespoon of coffee and keep stirring.
- Start dipping the almonds in the melted chocolate/coffee mixture. Work quickly because the chocolate will seize in a matter of minutes.
- Using a fork, place the chocolate-dipped almonds on a parchment-lined tray. Immediately sprinkle the ground coffee beans on the almonds.
- Let the almonds set until hardened, and serve as treats, or use in other recipes as garnish.
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Recipe with Coffee
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over 1 year ago lapadia
Yes please!
over 1 year ago Niknud
They're like chocolate covered espresso beans....only better! Probably just as addictive though....
over 1 year ago Bevi
Ha! Very addictive, and there are also seizing issues when the coffee is added to the melted white chocolate. I am going to try drbabs shortening trick when I make them for the holidays.
about 2 years ago TiggyBee
These look lovely Bevi!
about 2 years ago Bevi
Thanks, TiggyBee!
about 2 years ago Sagegreen
Love the rich combination of textures and flavors. I would love to eat these!
about 2 years ago Bevi
Beware Sagegreen - they are addictive!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I don't doubt that one bit.
about 2 years ago Bevi
Maybe add a touch of blue food coloring to get a little robin's egg?
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Be sure to use an oil-based color. The regular grocery store colors are water-based, and will "seize" your chocolate - it turns all lumpy and clumpy, and sadly there is no cure. Check a good crafts store. Colors for chocolate will specify that on the packaging. Great idea, by the way.
about 2 years ago Bevi
Thanks boulangere - I also noticed how the humidity in the air prevented the chocolate from setting quickly - I put them in the fridge to help them along.
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Mmm. Good observation.