This recipe for milk chocolate and blanched almond bars is presented by a renowned chocolatier.
Toast the almonds dry at 180 °C (350 °F) for 12 minutes.
Temper the chocolate: melt it in the microwave in 15-second increments or in a water bath until it reaches 30 °C (do not exceed 30 °C, as this is milk chocolate).
Pour the chocolate over a sheet and place the almonds on top.
To finish, let cool in the refrigerator for 30 minutes.
0 servings
4
TH 
EN