1. Roast the Almonds

Start by roasting the almonds to enhance their natural flavor and add a bit of crunch. Preheat your oven to 350°F (175°C). Spread the raw almonds in a single layer on a baking sheet and toast them in the oven for 10-12 minutes. Keep an eye on them to ensure they don’t burn. The almonds should be lightly golden and fragrant when done.

Roasting the almonds is optional, but it adds a depth of flavor and makes the chocolate coating adhere better. If you prefer to skip this step, you can use raw almonds straight from the package.

2. Melt the Chocolate

While the almonds are cooling, it’s time to melt the chocolate. Break the dark (or milk) chocolate into small pieces and place it in a heatproof bowl. Add 1 teaspoon of coconut oil or vegetable oil to the chocolate. The oil helps the chocolate melt smoothly and gives it a glossy finish.

You can melt the chocolate using a double boiler method or in the microwave:

• Double Boiler Method: Fill a small pot with a few inches of water and bring it to a simmer. Place the heatproof bowl with the chocolate over the pot, ensuring the bowl doesn’t touch the water. Stir the chocolate occasionally until fully melted and smooth.
• Microwave Method: Place the chocolate and oil in a microwave-safe bowl and microwave in 20-second intervals, stirring in between, until the chocolate is fully melted.

Be careful not to overheat the chocolate, as it can seize up and become grainy.

3. Coat the Almonds in Chocolate

Once the chocolate is melted, it’s time to coat the almonds. Add the roasted almonds to the bowl of melted chocolate and stir gently until the almonds are fully coated. Make sure every almond is covered with a generous layer of chocolate.

If you prefer a thinner coating of chocolate, you can dip the almonds one by one into the melted chocolate using a fork, allowing any excess chocolate to drip off.

4. Place the Almonds on a Baking Sheet

After the almonds are coated, transfer them to a baking sheet lined with parchment paper or a silicone baking mat. Arrange them in a single layer, making sure they are not touching each other. This will help prevent them from sticking together as the chocolate sets.

5. Cool and Set the Chocolate

Allow the chocolate-covered almonds to cool and harden at room temperature for about 15-20 minutes. If you want to speed up the process, you can place the baking sheet in the refrigerator for 10-15 minutes. This will help the chocolate set faster, ensuring the coating is firm and glossy.

If desired, sprinkle a bit of sea salt on top of the almonds while the chocolate is still soft for a sweet-salty flavor.

6. Store the Chocolate-Covered Almonds

Once the chocolate has set completely, transfer the chocolate-covered almonds to an airtight container. Store them in a cool, dry place for up to 2 weeks. You can also refrigerate them if you prefer them to stay firmer, but keep in mind that cold temperatures may cause the chocolate to dull slightly.

For longer storage, you can freeze the chocolate-covered almonds. Simply place them in a freezer-safe container or bag, and they will last up to 3 months. To thaw, allow them to come to room temperature before enjoying.