lavenderchartreuse
Assistant Cook
- Joined
- May 11, 2010
- Messages
- 2
Hello.
Soooo....I found this chocolate covered almonds recipe. Sounded great except that I didn't have semi sweet chocolate. I looked up on the net that I could substitute 3 tbsp cocoa powder, 3 tbsp sugar, and 1 tbsp oil for the semi sweet chocolate, so I decided to do that.
The recipe asks you to melt the semi sweet chocolate in a double boiler and then pour it over the almonds to coat them. I put the cocoa powder, sugar (florida cane sugar), and oil (grapeseed oil) in the double boiler and stirred and stirred and stirred. It never really seemed to get smooth and melty looking. Then I figured that it needed to have more heat, so I took it off the double boiler and did the same on the straight burner. It still never melted. My boyfriend suggested I add some butter, which I didn't want to do, but I was desperate at this point, so I added a touch of butter...still nothing smooth looking. Finally we gave up and poured what looked like black coffee grounds over the almonds. It had a bit of a burnt taste which didn't surprise me and didn't really stick to the almonds much.
What did I do wrong and how can I do it better next time? I didn't really want to buy semi sweet chocolate because you can't control the additives that are in the chocolate (highly processed sugar, etc.).
Also, if anyone knows how to sweeten the cocoa with honey, maple syrup, or agave syrup instead of cane sugar, I'd love to learn about it.
Any help would be appreciated.
Soooo....I found this chocolate covered almonds recipe. Sounded great except that I didn't have semi sweet chocolate. I looked up on the net that I could substitute 3 tbsp cocoa powder, 3 tbsp sugar, and 1 tbsp oil for the semi sweet chocolate, so I decided to do that.
The recipe asks you to melt the semi sweet chocolate in a double boiler and then pour it over the almonds to coat them. I put the cocoa powder, sugar (florida cane sugar), and oil (grapeseed oil) in the double boiler and stirred and stirred and stirred. It never really seemed to get smooth and melty looking. Then I figured that it needed to have more heat, so I took it off the double boiler and did the same on the straight burner. It still never melted. My boyfriend suggested I add some butter, which I didn't want to do, but I was desperate at this point, so I added a touch of butter...still nothing smooth looking. Finally we gave up and poured what looked like black coffee grounds over the almonds. It had a bit of a burnt taste which didn't surprise me and didn't really stick to the almonds much.
What did I do wrong and how can I do it better next time? I didn't really want to buy semi sweet chocolate because you can't control the additives that are in the chocolate (highly processed sugar, etc.).
Also, if anyone knows how to sweeten the cocoa with honey, maple syrup, or agave syrup instead of cane sugar, I'd love to learn about it.
Any help would be appreciated.