I am making these for a gift on Sunday.

dawn_mo

dawn_mo

Well-known member
I am making the black pepper almonds. Then I want to dip them in dark chocolate and cool on parchment paper.

My question; when I pack them in the tin, should I layer them in between parchment paper as is, or do I need to roll them in cocoa or some such thing. The weather is cool here now, so melting shouldn't be a problem I just don't want them to all clump together. Thanks for any suggestions!

 
Dawn, are you using coating chocolate or tempered couverture?

If it's coating chocolate, you should be fine going without parchment.

If you're tempering, you need to be more careful. Most of those covered nuts/coffee beans/ etc are coated with a mister.

 
I use tempered chocolate for caramels and coconut Easter eggs, but

I individually wrap them.

 
I am making them from this recipe. REC: Black Pepper Almonds

I was planning on using the Ghirardelli candy making and dipping chocolate, from Sam's Club. It says Dark Melting Wafers on the package. After looking at the bag more closely, it says that there is no need for tempering. I will try a few and see how it goes.

* Exported from MasterCook *

BLACK PEPPER ALMONDS

Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:0006813666
Amount Measure Ingredient -- Preparation Method

1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds

Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups

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NOTES : Dawn's Note: Work with these quickly to separate, but not too much. If you manipulate them too much, the coating has a tendency to fall off. These are addictive, and you can use any nut you would like. I have used almonds and pecans with great success.

 
That's coating chocolate. Lay them out on a Silpat and you'll be able to lift with no sticking.

Put the Silpat (or parchment or non-stick foil) on a cookie sheet so you can transfer to the refrigerator to harden quickly. Remember to clear room in the frig to slide in the cookie tray. (or did I just show the world that my refrigerator is so jammed that I have to find space first?)

If you dip and then let them sit out on the counter, it will take more than 30 minutes to harden until they can be touched. In the refrigerator, it will only take 5 minutes.

 
Love those almonds! : ) Let me know your thoughts on the chocolate. Your rec is perfect as is!

 
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