Yield: 50 servings
|3 cups||Blanched almonds; sliced|
|14 ounces||Semisweet, bittersweet, or|
|\N \N||White chocolate; cut-up|
|¾ cup||Heavy cream|
|1 tablespoon||Corn syrup|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:25 1. Preheat oven to 325°F. Spread out almonds on a baking sheet and toast in oven 7 to 10 mins, until light brown.
2. In a medium saucepan, over medium-low heat, heat together chocolate and cream, stirring often, until chocolate is melted and mixture is smooth. Remove from heat and stir in corn syrup and toasted almonds. 3. Turn mixture into a wax paper-lined 8-inch square baking pan. Refrigerate until firm, several hours or overnight. For ease in cutting, turn chilled chocolate square out onto a cutting board, top side up, and cut into 50 sticks 1¼ x 1 ¾ inch. Store, tightly wrapped, in refrigerator.