Cocoa Almond Beans

Name: Cocoa Almond Beans
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Almonds; 50g dark chocolate; 30g Caster sugar; 30g water; 20g cocoa powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The recipe comes from "Teacher Meng's Afternoon Tea". Teacher Meng's explanation has always been very clear, but this time I have some doubts. Is the syrup found in the crystalline state as Teacher Meng said? Maybe it is, or not, in the end, regardless of the three seven twenty-one, just treat it as a crystallization. "

Ingredients

Cocoa Almond Beans

1. Prepare materials

2. Put the almonds in the oven, 150 degrees, roast for about 10 minutes, take out and set aside

3. Pour sugar and water into a small pot

4. Heat on low heat to melt into syrup

5. Pour in almonds

6. Stir fry until sanded, remove from heat, set aside to cool

7. Chop the chocolate and put it in a large bowl,

8. Heat over water, stir until melted, take out

9. Pour in almonds

10. Make each almond bean sticky and coated with chocolate

11. Stir continuously until the chocolate thickens and starts to set

12. Put the chocolate-coated almond beans into the cocoa powder

13. Cocoa powder is repeatedly applied

14. Sift off the floating powder, ready to eat

Tips:
Teacher Meng said that after the syrup has crystallized, it can continue to be heated to melt the crystals, or it can be used as it crystallizes. In view of the fact that the heat is difficult to control, I chose the latter. Does not affect the effect at all.