Recipe By : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Serving Size : 50 Preparation Time :0:25
Categories : Chocolate
Amount Measure Ingredient -- Preparation Method
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3 C Blanched Almonds -- sliced
14 Oz Semisweet, Bittersweet, Or White Chocolate -- cut-up
3/4 C Heavy Cream
1 Tbsp Corn Syrup
1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast
in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and
cream, stirring often, until chocolate is melted and mixture is smooth.
Remove from heat and stir in corn syrup and toasted almonds.
3. Turn mixture into a wax paper-lined 8-inch square baking pan.
Refrigerate until firm, several hours or overnight. For ease in cutting,
turn chilled chocolate square out onto a cutting board, top side up, and
cut into 50 sticks 1 1/4 x 1 3/4 inch. Store, tightly wrapped, in
refrigerator.
