FIERY HOT CHOCOLATE COVERED ALMONDS
Ingredients:
- 1 Pound of any kind of Chocolate
- 4 cups of Almonds
- 1/2 jar of BK Salsa, The Hot
- Olive Oil
- Sea Salt
Preheat oven to 350 degrees.
Line a sheet with aluminum and spread almonds across evenly. Lightly coat with olive oil and 2-3 pinches of sea salt. Place in oven for 7-10 minutes. Remove and let them cool down completely.
Place small pot on EXTRA low heat, the lowest possible, and slowly melt the chocolate, careful to not let the chocolate get anywhere near hot, just enough to slowly melt the chocolate to a thick liquid. A careful method of doing this is removing the pot from the heat frequently, and continually stirring. Place in a separate bowl and add BK Salsa's “The Hot” to the chocolate and mix well.
Cover a plate or any flat vessel with wax paper (or lining that would prevent sticking, and if not, just LIGHTLY oil the surface in which you place the chocolate almonds on.
Making sure the almonds are completely cool, begin submerging the almonds (one by one for best results) into the spicy chocolaty goodness and laying them on top of the wax paper. Place the freshly dipped little guys into the fridge so that the chocolate can cool and solidify.
*NOTE TO THE RADICAL: Upgrade to 3/4 jar of BK SALSA for an extra jump kick to the face.
**Depending on the chocolate you use (like if it has already been tempered) you might need to strain out some of the liquid from the BK SALSA “The Hot”, using a strainer. If you do not have a strainer, another option is to literally saute the salsa to cook out some of the moisture.
- 1 Pound of any kind of Chocolate
- 4 cups of Almonds
- 1/2 jar of BK Salsa, The Hot
- Olive Oil
- Sea Salt
Preheat oven to 350 degrees.
Line a sheet with aluminum and spread almonds across evenly. Lightly coat with olive oil and 2-3 pinches of sea salt. Place in oven for 7-10 minutes. Remove and let them cool down completely.
Place small pot on EXTRA low heat, the lowest possible, and slowly melt the chocolate, careful to not let the chocolate get anywhere near hot, just enough to slowly melt the chocolate to a thick liquid. A careful method of doing this is removing the pot from the heat frequently, and continually stirring. Place in a separate bowl and add BK Salsa's “The Hot” to the chocolate and mix well.
Cover a plate or any flat vessel with wax paper (or lining that would prevent sticking, and if not, just LIGHTLY oil the surface in which you place the chocolate almonds on.
Making sure the almonds are completely cool, begin submerging the almonds (one by one for best results) into the spicy chocolaty goodness and laying them on top of the wax paper. Place the freshly dipped little guys into the fridge so that the chocolate can cool and solidify.
*NOTE TO THE RADICAL: Upgrade to 3/4 jar of BK SALSA for an extra jump kick to the face.
**Depending on the chocolate you use (like if it has already been tempered) you might need to strain out some of the liquid from the BK SALSA “The Hot”, using a strainer. If you do not have a strainer, another option is to literally saute the salsa to cook out some of the moisture.
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