These Chocolate Covered Almonds are a simple yet irresistible treat inspired by the Italian tradition of mandorle atterrate. Crunchy toasted almonds coated in rich dark chocolate, they’re perfect as a homemade candy, a festive snack, or an elegant edible gift.
Easy to prepare and made with just two ingredients, these chocolate almonds are naturally gluten-free and keep well for weeks when stored properly. Whether you serve them in small paper cups or package them as gifts, they’re guaranteed to disappear fast.
What Are Chocolate Covered Almonds?
Chocolate covered almonds are whole almonds toasted and coated in melted chocolate, then left to set. In Italy, mandorle atterrate are traditionally served during holidays and celebrations, often arranged in small portions or paper cups.
The contrast between the crunchy almond and the smooth chocolate coating makes them a timeless classic — simple, elegant, and always satisfying.
Why Everyone Will Love This Recipe
- Only 2 ingredients
- Naturally gluten-free
- Perfect for gifting and holidays
- Long shelf life when stored correctly
- Crunchy, rich, and addictive
Frequently Asked Questions
Can I use milk or white chocolate instead of dark?
Yes, but dark chocolate is traditional and sets more firmly. Milk and white chocolate will be sweeter and slightly softer.
Why did white streaks appear on my chocolate?
This is cocoa butter bloom, caused by temperature changes. It doesn’t affect taste, but storing them cold helps prevent it.
Can I use unblanched almonds?
Absolutely. Unblanched almonds add extra crunch and a more rustic look.
Are chocolate covered almonds gluten-free?
Yes, as long as the chocolate used is certified gluten-free.
Can I make these for gifts?
Yes! They’re perfect for gift bags, jars, or paper cups — especially during the holidays.
How to Store
Store chocolate covered almonds in an airtight container in the refrigerator. They keep well for several weeks. Avoid leaving them at room temperature to prevent the cocoa butter from rising to the surface.
How to Freeze
Freezing is not recommended, as condensation can affect the chocolate coating once thawed.
Ingredients
How to Make Chocolate Covered Almonds
;Resize,width=712;)
Arrange the blanched almonds on a baking tray in a single layer.
Toast them in a preheated oven at 170°C (338°F) for 8–10 minutes, stirring once if needed, until lightly golden and fragrant.
Arrange the blanched almonds on a baking tray in a single layer.
Toast them in a preheated oven at 170°C (338°F) for 8–10 minutes, stirring once if needed, until lightly golden and fragrant.
Remove from the oven and let them cool completely. This step is essential to keep the chocolate from melting unevenly.
;Resize,width=712;)
Remove from the oven and let them cool completely. This step is essential to keep the chocolate from melting unevenly.
Chop the dark chocolate and melt it gently in a double boiler, using a bowl large enough to hold the almonds later. Stir occasionally until smooth and fully melted.
Add the cooled almonds to the melted chocolate.
Stir gently with a spoon until all the almonds are evenly coated.
;Resize,width=712;)
Chop the dark chocolate and melt it gently in a double boiler, using a bowl large enough to hold the almonds later. Stir occasionally until smooth and fully melted.
Place small paper cups on a tray. Using a teaspoon, transfer about 5 chocolate-covered almonds into each cup.
If you prefer larger portions, use bigger paper cups.
;Resize,width=712;)
Add the cooled almonds to the melted chocolate.
Stir gently with a spoon until all the almonds are evenly coated.
Refrigerate for at least 2 hours, or until the chocolate has completely set.
;Resize,width=767;)
