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Instructions |
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LIGHTLY OIL 8 INCH SQUARE PAN AND LINE BOTTOM WITH WAXED PAPER.
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MELT 12 OUNCES CHOCOLATE WITH CREAM IN A HEATPROOOF BOWL SET OVER MEDIUM PAN OF 1 & 1/2 OF SIMMERING WATER WHISKING TILL SMOOTH(DO NOT LET BOTTOM OF BOWL TOUCH WATER). REMOVE FROM HEAT AND WHISK IN VANILLA AND SALT UNTIL SMOOTH. SET ASIDE.
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MELT REMAINING CHOCOLATE IN ANOTHER BOWL SET OVER SAME PAN OF SIMMERING WATER WHISK TILL SMOOTH.
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POUR PLAIN CHOCOLATE INTO PAN AND SPREAD TO COAT BOTTOM OF PAN REFRIGERATE ABOUT 10 MIN TO SET.
SPREAD CHOCOLATE AND CREAM MIXTURE OVER SET CHOCOLATE. SPRINKLE WITH ALMONDS GENTLY PRESS INTO CHOCOLATE.
LET COOL TO ROOM TEMPERATURE. THEN REFRIGERATE COVERED UNTIL VERY FIRM 3-4 HOURS OR OVERNIGHT.
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| Serving
Suggestions |
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RUN A THIN SHARP KNIFE AROUND EDGES OF PAN. TURN MIXURE OUT ONTO CUTTING BOARD AND PEEL AWAY WAX PAPPER. TURN RIGHT SIDE UP CUT INTO 1 INCH SQUARES.
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Originally Submitted
10/25/2012
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