Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cocoa Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Liquor | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Almonds, sugar, cocoa butter, whole milk, chocolate liquor, lecithin (added as an emulsifier), vanillin (an artificial flavoring) and confectioner's glaze
Directions
Mix almonds, sugar, water in a heavy saucepan over medium high heat forabout 5 minutes until mixture has a sandy texture and coats the almonds.(While stirring, push mixture up the sides to make sugar crystalize.)Spread almonds on a baking sheet covered with parchment paper andfreeze.Warm chocolate until just melted (about 88 F).Put almonds into a bowl andpour 1/2 of the chocolate in and mix vigoriously to keep almonds fromclumping together. Add the rest of the chocolate and continue to stiruntil almonds are well coated.Roll almonds in powdered sugar to coat.