Oh my… Is it really the end of the year already? I must be having fun somewhere along the line because time sure is flying past me very quickly. It has been an extremely busy time lately; one would expect work to slow down a bit at this time of the year but it doesn’t seem to be the case at the moment at my workplace. To keep myself from going (more) insane there are social events happening left, right and centre that I attend to and as a result, I am normally run down at the end of the day.
Baking is suppose to be my time where I seek solace, but I haven’t been able to do so as I’d rather laze about doing nothing instead. However, I feel somewhat incomplete not making something, especially this time of the year, where I love to make edible gifts to share. So here’s a quick recipe for easy peasy chocolates to whip up for Christmas (or anytime really).
Makes about 22 5cm clusters
230g silvered almonds (roughly)
300g milk chocolate (or use half white and half milk chocolate)
Extra chocolate for decorating, melted
- Preheat oven to 180C (360F).
- Evenly spread a layer of almonds on a baking tray and toast for 10 minutes until slightly golden.
- Melt chocolate and throw in almonds, stir gently to combine.
- Spoon tablespoonfuls of the chocolate/almond mixture onto baking paper.
- Decorate clusters with extra melted chocolate.