Marcona Almonds Dipped in Coffee Flavored White Chocolate

By • April 17, 2011 • 14 Comments



Author Notes: This little snack will give travelers a bit of protein, a tiny boost of caffeine, and who doesn't love chocolate? I like the combination of crunchy, salty, sweet and the slightly bitter taste that the coffee imparts. They make a great gift for the hosts you stop in to visit as well.
Bevi

Makes 40 to 50 chocolate covered almonds

  • 40 to 50 Roasted and Salted Marcona Almonds (Costco sells a good product)
  • 4 ounces Premium baking bar of white chocolate, chopped finely
  • 1 tablespoon Strong, hot black coffee
  • 1/2 cup Fresh coarsely ground coffee beans
  1. Assemble all your ingredients.
  2. 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.
  3. After you stir the melted chocolate, immediately add the tablespoon of coffee and keep stirring.
  4. Start dipping the almonds in the melted chocolate/coffee mixture. Work quickly because the chocolate may seize in a matter of minutes.
  5. Using a fork, place the chocolate-dipped almonds on a parchment-lined tray. Immediately sprinkle the ground coffee beans on the almonds.
  6. Let the almonds set until hardened, and serve as treats, or use in other recipes as garnish.

Comments (14) Questions (0)

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Love these perfect snack, would love to have these on the movie too.

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over 2 years ago lapadia

Yes please!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

Ditto!! :)

Nog

over 2 years ago Niknud

They're like chocolate covered espresso beans....only better! Probably just as addictive though....

Cakes

over 2 years 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.

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over 3 years ago TiggyBee

These look lovely Bevi!

Cakes

over 3 years ago Bevi

Thanks, TiggyBee!

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over 3 years ago Sagegreen

Love the rich combination of textures and flavors. I would love to eat these!

Cakes

over 3 years ago Bevi

Beware Sagegreen - they are addictive!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I don't doubt that one bit.

Cakes

over 3 years ago Bevi

Maybe add a touch of blue food coloring to get a little robin's egg?

Dscn2212

over 3 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.

Cakes

over 3 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.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmm. Good observation.