I intended to make chocolate fudge the other day though realized that I missed ingredients. I decided to try enhance some dark chocolate with caramelized almonds instead.

Ingredients

Almonds:

• 100g almonds
• 200g sugar
• 10g butter

Chocolate:

• 250g 70% cocoa chocolate
• 15g butter
• half a vanilla bean
• 2g salt

Instructions

Preheat the oven to about 175 degrees. Roast your almonds for about 7-10 minutes. Once you notice that some of them change colour, get them out and let them cool off. Place them in a thicker plastic bag and smash them with a pan. Prepare a baking tray with a layer of baking paper for the next step.

Let the butter and sugar melt in a pod. The sugar should start caramelizing pretty soon after it melted. Once you get a nice amber colour, add the crushed almonds. Once fully incorporated pour the mix onto the prepared baking tray. Let it fully cool down and brake it into pieces. Reuse the plastic bag from before and again smash the caramelized nuts into smaller pieces.

Chop the chocolate into small pieces and let it melt together with the butter in a fresh pot over medium low heat. Once nearly all is melted you can remove the pot from the heat so it does not get too hot. Add all other ingredients. You can keep about two tablespoons of caramelized almonds and top your chocolate after you filled it in a baking form to let it cool down. Let it fully cool down before removing it from the form or before cutting into it.

Pro tip: Use the husk of the half vanilla bean to make selfmade vanilla sugar.