Mother’s Day special dessert with just 4 ingredients|Chocolate almond clusters|foodallaround
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Chocolate almond clusters:
Ingredients:
1 cup Almonds
3/4 cup Dark chocolate
2 tbsp Honey
1/4 tsp Salt
Mother’s Day special dessert with just 4 ingredients|Chocolate almonds clusters|foodallaround by Akhila Potluri
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#mothersday #chocolateclusters #almonds
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Chocolate Almond Bark Recipe
Don't keep buying expensive chocolate almond bars at the store. This easy recipe for chocolate almond bark is delicious and can be whipped up in less than 15 minutes.
#Recipe #Chocolate #Bark
Read Full Recipe:
The best CHOCOLATE-ALMOND TOFFEE BARK
#holidaysweets #chocolatedesserts #chocolatealmondbark
Hear that? This CHOCOLATE-ALMOND TOFFEE BARK is calling your name!
Head HERE for the full recipe:
Even we stood there transfixed the first time we started munching on this CHOCOLATE-ALMOND TOFFEE BARK. Everything, and we mean everything, about it is fantastic. From start to finish, this is one recipe we know you and everyone lucky enough to crack off a chunk will love.
This recipe first premiered when I virtually visited our friends at CHCH Morning Live. Within minutes of that segment, our inbox was flooded for requests for this recipe. Like you, all those confection-craving folks were on to a good thing. Since this recipe is so popular, do as we did and share it with others - PIN it to a favourite Pinterest board or forward the story LINK to their inbox. They’ll all love you for it.
‘Nuff with the preamble, let’s make this CHOCOLATE-ALMOND TOFFEE BARK, ‘kay?
YOU GOT THIS
No seriously, you really do. Everything shown in this ingredient shot is readily available at your local supermarket if you don’t already have them on hand. Sometimes when posting a recipe, we give specifics on things you’ll need to do before starting the recipe. Not this time. Just get to it!
ALMOND JOY
Almonds are ofter referred to as the nut of the Middle East and are native to Iran. They’re loaded with fibre and protein so they’re good for us too. Another good thing is how there's no problem finding them at the grocery store. Using organic almonds will amp up the flavour of your bark, so go that route if you can.
TOFFEE
Making the buttery toffee for this bark recipe is also easy work, but please take note of the following points on cooking and working with toffee.
First, use a heavy-bottomed 3-quart pot. The heavy bottom with prevent the toffee from cooking unevenly and burning on the bottom. The size is important because the mixture will bubble up when it first starts to cook, so it’s important the pot is big enough to prevent a boil-over.
COOK TEMP
It’ll take about 10 minutes for the toffee to cook down to the perfect, thickened amber colour we want. The first time you make it, stay at the stove, stirring the mixture while it cooks. The second part to this lesson is the use of a candy thermometer. We’ve provided a link to purchase below.
A candy thermometer makes this process effortless. Basically, you cook until the temperature reaches 300°F. When it does, remove the pot from stovetop, drop the thermometer into bowl or glass of warm water (makes cleanup way easier), give the toffee a stir to eliminate the bubbles then pour it over the almonds. It’s all very straightforward.
COVER ME
Don’t be nervous about pouring the hot toffee over the whole toasted almonds. Drizzle it slowly, moving it across the surface of the nuts. It fills in the gaps and the quantity covers the nuts perfectly. Make sure to let the toffee cool and harden completely before adding the chocolate.
CHOCOLATE
We used semisweet chocolate for the recipe but have tried it with dark chocolate too. Milk chocolate isn’t suggested as it’ll make the bark way too sweet. Make sure to melt the chocolate chips until nice and smooth before applying the melted chocolate to the toffee coated almonds. An offset spatula helps with this task and I’ve also provided a link to purchase this essential tool down below.
FINISH UP
Two things make this recipe for CHOCOLATE-ALMOND TOFFEE BARK sing. The first is a sprinkling of sea salt flakes to pump up that salty-sweet flavour mix we love so very much. The second finishing touch is the chopped roasted almonds that give the bark its relaxed “try me” vibe.
TOTAL PACKAGE
We know you may be tempted to hoard this scrumptious confection, but why not instead share the joy? It’s a wonderful gift idea packaged up in fancy boxes or sparkling cello bags. It’s especially lovely stacked in a large swing-cap jar and tagged as a gift.
We often end posts with suggestions on other things that pair well with this feature recipe and in this case we’ve got lots of suggestions. For a high-level overview, click HERE to access our HOLIDAY BAKING & CONFECTIONS COLLECTION. If bark is your thing, we also know you’ll love this CHOCOLATE PEPPERMINT BARK. Yay!
CHOCOLATE-ALMOND TOFFEE BARK is a favourite treat!
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Triple Chocolate Cake with Almond Flakes by: Chef Girlie
This dessert is made in a soufflé baking dish, but is easier to make and dense like a cake. If you are a chocolate lover you can add this recipe to your frequently used list.
Ingredients
All Purpose Flour ¼ cup
White Sugar 3 tbs
Melted Butter 2 tbs
Cocoa Powder 1 tbs
2 Egg Yolks
Vanilla Extract ½ tsp
Milk 3 tbs
Milk Chocolate Chips 4 tbs
Cooking Spray
Garnish with Almond Flakes
Procedures
1. Preheat oven at 350 degrees.
2. In a mixing bowl, combine the ingredients, all-purpose flour, white sugar, melted butter, cocoa powder, egg yolks, vanilla extract and milk. Stir to mix well.
3. Add milk chocolate chips and give it a stir.
4. Prepare a ceramic bowl, spray with cooking oil.
5. Pour the chocolate mixture.
6. Bake at 350 degrees for about 25-30 minutes.
7. Cool down for 15 minutes before serving.
8. Garnish with almond flakes.
9. Share and Enjoy!!!
Chocolate Almond Bark [Badam chocolate bars]- 5 min, 2 Ingredients, No white sugar, No ghee/butter
Chocolate Almond Bark [Badam chocolate bars] is simple, easy to make, 5 min crunchy bars. No long time cooking required.
#chocolate #afterschoolsnacks
Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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