Valentine’s Day recipes: Dark chocolate and sea salt-coated almonds

Use your favourite nuts to make this utterly moreish snack. Brazil nuts are particularly good too.

dark chocolate and sea salt coated almonds
Ellis Parrinder

MAKES 100G

1⁄2 tsp flaky sea salt
80g dark chocolate (50-60% cocoa solids), roughly chopped
100g whole blanched almonds
1 tbsp cocoa powder

  1. Lay a large piece of parchment on the work surface. If your sea salt is coarse, crush it a little using a pestle and mortar (or in a bowl with the end of a rolling pin), as you don’t want any large flakes.
  2. Melt the chocolate in a large bowl in a microwave or over a pan of simmering water, then set aside to cool for 3-4 minutes.
  3. Add the almonds and stir to coat in the chocolate. Using two forks, lift the almonds one at a time on to the parchment, letting any excess chocolate fall away. When all the almonds are on the parchment, scatter with the sea salt and leave until set.
  4. Sift the cocoa in a bowl and add the almonds, tossing them until coated all over. Tip into a sieve and shake off the excess. Store in an airtight container for up to a week.