In Greek: ανώμαλα, pronounced ah-NO-mah-lah
A favorite chocolate that can be found in almost every bakery and candy shop in Greece, these chocolate covered almonds are easy to make. They can be served as is, or wrapped in small foil squares. At home, I do not temper the couverture (confectioner's chocolate), but tempering helps keep the chocolate from turning white in places. Try this recipe with roasted English walnuts or hazelnuts, separately or combined with the almonds.
Prep Time: 20 minutes
Total Time: 20 minutes
- 12 ounces (3/4 pound) of dark chocolate couverture (confectioner's chocolate)
- 12 ounces (3/4 pound) of roasted almonds, unsalted - whole or coarsely ground
Note on quantities: The recipe calls for equal parts (weight) couverture and almonds.
Break the chocolate into chunks and melt over low heat in the top of a double boiler, stirring frequently. (Temper if desired.) Stir in roasted almonds until evenly coated.
Drop by teaspoon or tablespoonful on parchment paper or wax paper. Allow to cool for 2-4 hours or until chocolate is hard.
Serve in candy dishes: as is, or wrap in 4 inch squares of candy foils, foil, or plastic wrap.
Yield: approximately 30-36 pieces.
Note: This can also be made with milk chocolate couverture for a sweeter taste.