Christmas is over but we are still in festive mode on the way to the New Year, and that is why I propose another sweet option for desserts these days…, and for any time of the year. And is that homemade chocolates are always welcome, right? These chocolate with almonds are relatively simple (within the difficulty that working with chocolate can have, and especially doing it in molds, although you will see that it is not that bad) and they are luxurious. Really, nothing to envy the purchased ones and above all with the satisfaction of making them ourselves. You will see how delicious and how beautiful these homemade chocolates and almonds are.
Contents
Ingredients to make homemade chocolates and almonds:
- Dark chocolate (mine unsweetened)
- Milk chocolate (mine unsweetened)
- A handful of diced almonds for the filling
How to make homemade chocolate and almond bonbons:
- We melt the dark chocolate in the microwave, in the defrost option to prevent the chocolate from burning. Every so often we stir with a spoon to help it melt everything equally. When it is ready, we fill the molds for chocolates and immediately turn them over so that the excess drains.
- Tip: The amount of chocolate will depend on the number of chocolates you make. It should be enough to cover the surface of the molds (I used less than one tablet).
- We only want it to cover the surface, not fill in the gaps. When we have all the holes filled and drained, we put the mold in the fridge until we need it again.
- Now, we melt the milk chocolate. As before. It can also be done in a bain-marie, of course, but it’s easier and faster that way and it turns out just as well. When the chocolate is ready, add the almonds and mix everything well.
- Fill the holes in the molds and remove the excess with a spatula. As you can see in the photos, the mold was full of chocolate, that didn’t look good, but don’t worry if it happens to you because the final result is perfect and the chocolate and almond bonbons are ideal.
- What I had left over from the previous mixture I put in another mold that I had, made of Christmas firs, without any type of coverage. So I had two types of homemade chocolates left to offer more variety.
- Finally, we melt a little more dark chocolate and cover the holes, close the chocolate. Put the mold in the fridge for at least 1 or 2 hours until it cools down and the mixture hardens. Afterwards, we can unmold and serve them or store them in a can where they last a long time in a cool and dry place. You will see how delicious these chocolates and almonds To show off these holidays and throughout the year
