20 oz milk chocolate, broken into pieces
55 almonds
20 oz milk chocolate, broken into pieces
55 almonds
In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate, stirring gently
Temper it on a flat surface (step-by-step in the photo album
80)
With a spoon, place the tempered chocolate into prepared molds for cream-filled chocolates with approximately 0.6 inches of depth, without filling them completely
Gently shake the mold tray over a flat surface to prevent air bubbles from forming
Place one almond in each mold leaving half of it outside
Refrigerate until the bottom is totally opaque (about 15 minutes)
On a flat surface, gently tap the molds again to release the chocolates
Serve at room temperature
59 calories per unit
