Preheat oven to 120 degrees. Chop the almond kernels, spread evenly on a baking tray covered with parchment paper and heat in the oven (approx. 15 min).
2. melt granulated sugar in a saucepan to light caramel, add butter and add the warmed almond kernels. (It is important that the almond kernels are hot, otherwise the caramel will harden too quickly). Place the almond mixture in small heaps (coffee spoons) on a baking tray lined with parchment paper. Cool briefly, then shape the still soft mixture into balls with your hands. 4 Temper the cooking chocolate (see tip). Dip the croquant balls in the cooking chocolate, drain and dry on parchment paper.
Preparation in about 45 min.
If the almond brittle sets too quickly, it is not an affair:
You can likewise dip the mounds of almonds in chocolate.
Tempering cooking chocolate Only high-quality cooking chocolate should be used for glazing. Before it is ready for use, it must be tempered: 1) Let two thirds of the cooking chocolate slowly melt in a water bath and heat up to 40 degrees (temperature control!). 2) Stir repeatedly during this process. 3) Remove the cooking chocolate from the water bath. Add remaining cooking chocolate and cool to 24 degrees while stirring.
4) Heat the cooking chocolate again in a water bath. It should reach 32 degrees. Check: the liquid warm chocolate feels cooled on the lips.
Do not add ni