・Line a mold with baking paper (about 3cm high is fine).
・If using raw almonds, bake in an unheated oven at 170℃ for 15 minutes.
How to make
(1) Roughly chop the almonds after baking and letting them cool.
(2)Place the chocolate, butter, and all other ingredients except the almonds in a saucepan and cook over heat.
(3)Dissolve the sugar in the bottom of the pan using a heat-resistant rubber spatula or wooden spatula. After a while, it will boil and come to a boil at once. Adjust the heat so that it does not spill over.
(4)Keep stirring the bottom of the pot and cook until the temperature reaches 116℃.
(5) When the temperature reaches 116℃, remove from heat and add the chocolate.
(6) Add the butter and mix until well blended.
(7) Finally, add the almonds and mix until all the ingredients are incorporated.
(8)Pour the dough into a mold, flatten it out, and let it cool at room temperature until it is off the heat.
(9) Cool in the refrigerator for 30 minutes before cutting.
(10) When cutting, apply a thin layer of salad oil to the knife to prevent it from sticking to the blade.
(11)Wrap in film and store in the refrigerator. (11) Wrap in plastic film and store in the refrigerator. Bringing it back to room temperature will make it softer.
※It will keep for about 1 week in the refrigerator or 3 weeks in the freezer.
