Ingredients:
8 ounces semisweet chocolate, chopped fine or use good quality chips
1 teaspoon vegetable oil ( I use walnut oil)
2 teaspoons instant coffee powder
1 1/2 cups unsalted nuts ( use anykind, it’s all good)
Directions:
Roast the nuts in a 350 degree oven until aromatic and lightly browned.
Depending on the nut’s it could be 5-12 mins Melt the chocolate with the oil and coffee in a double boiler over low heat.
The water should not touch the pan and shouldn’t be over 160 degrees f.
Remove the chocolate as it starts to melt and stir, the ambient heat should be enough to finsih melting it.
If not return to heat for a couple minutes.
This can be done in a microwave if you stop it every 15 seconds to stir.
Stir chocolate until it’s, add nuts, drop onto sheets of wax paper with a heaping measuring teaspoon.
Let cure, will take 1-4 hours depending on heat and humidity.
Note, you may have too much chocolate depending on the nuts you use.
This amount worked well for pecans and walnuts, but was a bit too much for almonds and cashews.
Store in an airtight container for weeks.
Servings: Serve
Time preparation: 5 min.
Time total: 25 min.