Ingredients

Serves: 2oz Rope

For Almond Butter Chocolate Rope Dough

70.9g Almond Butter Chocolate Rope Dough *see corresponding recipe on Almonds.com

For Almond Butter Filling

13.2g Almond Butter Filling *see corresponding recipe on Almonds.com

For Almond Milk Icing (1.9g)

  • 120g (85.11%) Powdered Sugar
  • 21g (14.89%) Almond Milk

For Candied Chopped Almonds (3.8g)

  • 409g (65.93%) Chopped Almond Pieces
  • 211g (34.07%) Granulated Sugar

Directions

Create Almond Butter Chocolate Rope

With a rolling pin under a heat gun, roll the Almond Butter Chocolate Rope Dough to ¼ inch thick.

Fill piping bag with Almond Butter Filling, cut to about ½ inch diameter and pipe in rows on the flattened Almond Butter Chocolate Rope Dough.

Cut dough to separate into neat rows, each with piped filling. Roll dough and filling to form chocolate tubes with Almond Butter Filling. Cut to desired lengths and reserve.

Create Almond Milk Icing

In a bowl, mix to combine Powdered Sugar and Almond Milk until smooth.

Create Candied Chopped Almond

In a skillet over medium-high heat, combine Chopped Almond Pieces and Granulated Sugar for about 5 minutes until caramelized or sugar reaches about 300F. Cool Candied Chopped Almonds on a sheet tray lined with parchment paper.

Finishing Touch

Drizzle the Almond Butter Chocolate Rope with Almond Milk Icing and Candied Chopped Almonds.


Recipe courtesy of Chef Henry Hill on behalf of Almond Board of California