amandes chocolatées

Les amandes chocolatées
adapted from Stéphane Glacier

75 g sugar
1 tablespoon honey (acacia)
300 g whole blanched almonds
2 teaspoons of non-hydrogenated margarine or 1 teaspoon of oil
120 grams of dark chocolate 70% cocoa
bitter cocoa powder

In a saucepan, boil 3 tablespoons of water, sugar and honey.
Pour this mixture over the almonds and coat with syrup. Spread almonds on a silpat or oven plate covered with paper. Cook in the oven 180 ° (th.6) for 20 minutes. The almonds should be caramelized. Remove from oven and add the margarine (or oil). Stir and let cool. When almonds are cool, mix them with melted chocolate and then tempered roll them in the bitter cocoa powder.
Place them in a small strainer to remove excess cocoa.