1 pound Slivered almonds
4 ounces Granulated sugar
2 fluid ounces Water
1/2 Vanilla bean, split
11 ounces Milk chocolate couverture, finely chopped
4 ounces Candied Orange Peel
Yield: 70 Candies
1. Toast the almonds to light golden brown. Set aside.
2. Boil sugar and water to 240°F (115°C). Remove from heat. Scrape the vanilla bean into the syrup. Add the toasted almonds. Stir the mixture until the sugar crystallizes on the almonds.
3. Pour one third of the crystallized almonds into a sauté pan and stir over medium heat until the sugar coating caramelizes. Spread them on a silicone baking mat or oiled parchment paper. Separate the almonds using an oiled fork. Repeat with the remaining almonds. Let cool.
4. Temper the milk chocolate couverture and mix in the caramelized almonds and candied orange peel.
5. Using 2 spoons shape the mixture into uniform mounds. Let the chocolates harden before storing.
Notes: Method: Dipped
4 ounces Granulated sugar
2 fluid ounces Water
1/2 Vanilla bean, split
11 ounces Milk chocolate couverture, finely chopped
4 ounces Candied Orange Peel
Yield: 70 Candies
1. Toast the almonds to light golden brown. Set aside.
2. Boil sugar and water to 240°F (115°C). Remove from heat. Scrape the vanilla bean into the syrup. Add the toasted almonds. Stir the mixture until the sugar crystallizes on the almonds.
3. Pour one third of the crystallized almonds into a sauté pan and stir over medium heat until the sugar coating caramelizes. Spread them on a silicone baking mat or oiled parchment paper. Separate the almonds using an oiled fork. Repeat with the remaining almonds. Let cool.
4. Temper the milk chocolate couverture and mix in the caramelized almonds and candied orange peel.
5. Using 2 spoons shape the mixture into uniform mounds. Let the chocolates harden before storing.
Notes: Method: Dipped
