Chocolate Splinter

Ingredients

• 250 g blanched almond kernels
• 50 g sugar
• 1 vanilla bean (scraped seed)
• 250 g dark chocolate couverture
• 10 g coconut oil

Instructions

1. 1.

   Roast the almonds in a dry pan until lightly golden. Remove and let cool. In a pot add 1 tbsp water, sugar, and vanilla seed; simmer until sugar dissolves. Add almonds, mix well, and allow to cool.

2. 2.

   Coarsely chop the chocolate couverture and melt with coconut oil over a double boiler. Stir in almonds. Using a teaspoon, scoop small portions onto parchment paper and let dry. Alternatively, place directly into molds and chill until set.