10ouncesgood quality dark chocolate chunks or chips
12ouncesdry roasted unsalted whole almonds
For the Cocoa and Chili variation:
⅔cuphigh quality unsweetened cocoa powder
2-4teaspoonschili powderI used Ancho chili powder and the amount can vary based on how spicy you want them
2pinchesKosher salt
For the Sweet and Salty variation:
2pinchesKosher saltyou can also use coarse Sea Salt or Malden Salt flakes
Instructions
For both types of almonds:
Place the chocolate chips into a medium microwave-safe bowl.
Microwave for 30 seconds and stir.
Microwave for 30 more seconds and stir.
Microwave for 10 second increments, stirring in between until the chocolate is fully melted.
Pour the almonds into the melted chocolate and stir until all the almonds are fully coated.
Add cocoa powder, chili powder and salt in a small bowl.
Whisk well until fully combined.
While the chocolate is still wet, use a fork to take each chocolate coated almond and roll it in the cocoa mixture (don't pour them all into the cocoa at once, it will be a big, sticky mess!).
Gently tap the excess cocoa mixture off the almonds and place them on a lined baking sheet.
Refrigerate for at least an hour to set and store them in the refrigerator for up to a couple weeks (if they last that long!).
For the Sweet and Salty variation:
Use a fork to take each almond out of the bowl of chocolate and place them onto a lined baking sheet (do them one at a time so they don't all stick together!).
While the chocolate is still wet, sprinkle course salt evenly over the top to taste (place your hand higher above the pan for more even distribution).
Refrigerate for at least an hour to set and store them in the refrigerator for up to a couple weeks (if they last that long!).
Notes
If you want to do both variations in one batch, halve the amount of cocoa, chili and pinches of salt from the Cocoa and Chili variation.