1.Line a large baking sheet with parchment paper or a silicone baking mat.
2.Melt the chocolate in a double boiler or
(carefully!) use the microwave. For the microwave, place the chocolate in a
medium heat-proof bowl. Melt in 30 second increments, stirring after each
increment until completely melted and smooth. Alternatively, you can temper the
chocolate. If tempering, do not store finished nuts in the refrigerator.
3.Stir the almonds into the chocolate, making sure to coat each one. Using
a dipping tool or a fork, lift the almonds out of the chocolate one by one or
only a couple at a time (you don't want them all sticking together!), gently
tap the tool/fork against the side of the bowl to release excess chocolate, and
place onto prepared baking sheet. Repeat with remaining almonds.
4.Sprinkle almonds with a little sea salt
and turbinado sugar, then allow chocolate to completely set. I placed the
baking sheet in the refrigerator to speed it up!
5.Store chocolate covered almonds in the
refrigerator for up to 4 weeks.
For extra flavor, try toasting the almonds first! Simply spread
them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C).
to slightly cool before coating with chocolate.