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
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.
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