Ingredients
2 cups unblanched almonds
4 ounces white chocolate (1/4 cup tempered)
2 pounds semisweet chocolate
Preparation
Preheat oven to 350 degrees. Spread almonds in an even layer on a baking sheet. Bake until fragrant and golden brown, about 8 minutes. Let stand until cool, then coarsely chop; set aside. Line baking sheet with parchment paper.
Temper white chocolate. Pour tempered white chocolate onto prepared baking sheet. Spread into a thin, even layer, covering the parchment. Slowly roll a wood-graining tool over entire surface of white chocolate, parallel to the long side of the baking sheet. Let stand until set.
Temper semisweet chocolate. Stir almonds into tempered semisweet chocolate. Pour semisweet chocolate over white chocolate. Spread in an even layer, completely covering white chocolate. Let stand until set. Peel off parchment paper. Break into pieces. Store at room temperature in an airtight container for up to 1 week.
