1large orangefinely grated zest only; use 2 oranges for intense orange flavor
1teaspoonflakey sea saltplus extra for sprinkling (optional)
Line a cookie sheet with parchment paper and set aside.
Place the almonds in a large skillet over medium-high heat and toast them until they're staring to brown. Mix with the orange zest and sea salt and set aside to cool to room temperature.
In the meantime, bring a medium pot of water to a boil, then reduce to a slight simmer. Break the chocolate into pieces and place them into a metal bowl. Place this metal bowl on top of the simmering pot (the water doesn't have to touch the bowl and there should be absolutely no leakage!) and store the chocolate until melted. This is called a bain-marie and a good method to prevent the chocolate from getting too hot.
Once the chocolate is melted, quickly stir in the cooled almond mixture until everything is evenly covered. With the help of two teaspoons, scoop out the mixture and drop them into small piles on the prepared cookie sheet. Allow the chocolate to cool and harden completely before peeling off the paper and packaging.
Serving: 1serving | Calories: 40kcal
Recipe created with ♡ for you by savorynothings.com