1. Weigh 75 grams of almonds, and put the extra almonds in the refrigerator to avoid spoilage. At this time, the oven can be preheated to 350F/175C.
2. Put it into an environmental protection bag and break it with a rolling pin/hammer. This step can also use a food processor (Food Processor).
3. Put all the ingredients except cocoa powder and almonds in a small pot and boil until boiling.
4. Pour in the cocoa powder after removing the heat and stir well. Then pour in the chopped almonds, and then pour it on a baking sheet lined with butter paper/silicone sheets.
5. Cover it with another piece of butter paper/silicone sheet, and flatten it with a rolling pin.
6. Due to the baking process, the thin crisps will grow larger, so before entering the oven, leave a 1-2 space between the crisps and the edge of the baking tray.
7. Put it in the oven for 12-13 minutes, take it out and let it cool. Remember to keep it in a vacuum, because foods with high sugar content are easy to get damp.
Tips:1. Since the taste of all chocolate comes from the 8 grams of cocoa powder, try to use higher cocoa powder if possible.
2. Almonds can be replaced by other nuts, such as pecans, hazelnuts, etc.
3. The size of my bakeware is 43x30 cm.
