- Yield : About 24
- Servings : 24
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 60m
This information is per serving.
Calories from Fat15-50
Serving Size:1 chocolate
Using this recipe and semi-sweet chocolate you can make a variety of chocolate covered nuts, cherries, coconut, peanut butter, and more.
Almonds are an excellent source of healthy fat and protein.
This recipe can be doubled or tripled.
Nutrition information ranges are lowest for chocolate covered coconut to highest for chocolate covered cherries. Chocolate covered nuts falls in between. All values will vary depending on the ratio of ingredients used and size of your chocolates.
One way to control chocolate size is using paper candy cups.
- If melted chocolate is too thick, thin by adding 1 or 2 tablespoons (14 – 28 g) of butter or vegetable shortening per cup (250 g) of chocolate in Step 1.
- When using chocolate with 60% cocoa or more, you can omit the butter.
- You can use whole or chopped nuts. When using chopped nuts. Measure nuts first and then chop to desired size.
If your cooled chocolates have a dull surface, tempering will produce uniformly colored chocolate. For best results use a double boiler, or heat proof bowl over simmering water, and an instant read thermometer.
- Place two-third’s of the chocolate in the top of a double boiler and melt over barely simmering water, stirring, until chocolate melts and is between 110° to 115°F (43° – 46°C).
- Remove from heat and cool to 95° to 100°F (35° – 38°C). Add remaining chocolate and stir until melted. Proceed making candy.
Blanching & Toasting Almonds
Using almonds with or without the skin is a personal choice. Most of the nuts fiber is in the skin. Toasting enhances flavor and produces crisp nuts.
- Chocolate Covered Nuts
- 1 cup (6.5 oz., 180 g) semi-sweet chocolate
- 1 tablespoon (14 g) butter or shortening
- 1.5 cups (180 g) almonds, walnuts or other nuts
- Chocolate Covered Coconut
- 1/2 cup (65 g) flaked coconut
- 1.5 cups (9 oz., 250 g) semi-sweet chocolate
- 2 tablespoons (28 g) butter or shortening
- Chocolate Covered Cherries
- 1/2 cup (3.5 oz., 100 g) semi-sweet chocolate
- 1 tablespoon (28 g) butter or shortening
- 24 maraschino cherries, rinsed, dried & stem removed
Method of Preparation
Place chocolate and butter in the top of a double boiler or a microwave proof dish. Heat over simmering water until chocolate begins to melt. Stir continuously until chocolate has completely melted and is uniform consistency. Or heat chocolate in a microwave oven on medium power (50% power) 30 to 45 seconds, stir, and continue heating 30 to 45 seconds until chocolate has melted. Do not overheat chocolate above 130°F (54°C). It will become grainy or scorch and unusable for candy.
For chocolate covered nuts, quickly stir in nuts and using a teaspoon drop 3 to 5 chocolate covered almonds into small paper cups or onto a baking sheet covered with waxed or parchment paper. If chocolate is too thin to holds its shape when placed on waxed paper allow it to cool until firm enough to hold its shape.
For chocolate covered cherries, spoon about a half teaspoon of chocolate into small paper cups, place a cherry in each cup and cover with chocolate. Or, warm chocolate until thin enough to dip cherries into the chocolate and then place of wax or parchment paper lined baking sheet.
For chocolate covered coconut, spoon about a half teaspoon of chocolate into small paper cups, place about a half teaspoon of coconut in each cup and cover with chocolate. Or stir coconut into the chocolate and drop by teaspoon full into paper cups or paper wax/parchment paper lined baking sheet.
Refrigerate, uncovered about 30 minutes to harden the chocolates.