Tips for making Chocolate Covered Almonds

• You can use plain almonds instead of roasted.  Either will work well, you'll just notice roasted add more depth of flavour. 

• Feel free to use either milk or dark chocolate.  If you're wanting your chocolate covered almonds to be vegan or dairy free go with dark chocolate. 
• If you find your chocolate isn't smooth after melting, add 1 tsp of coconut oil and stir through.
• You can leave the clusters as is, or top with either sea salt or desiccated coconut or coconut flakes, before setting in the fridge.  
• If you want single almonds follow the same method but instead of spooning clusters onto the baking tray you will need to transfer each almond separately.  Ultimately it's a whole lot of effort for much the same result! 

Storing

• Chocolate covered almonds can be stored in an airtight container at room temperature for about 2 weeks.  If you are layering them in the container place a piece of parchment paper in between to stop from sticking. 
• You can freeze chocolate covered almonds for a few months in an airtight ziplock bag.  When defrosting place in the fridge for 24 hours.  This will allow the chocolate clusters to slowly thaw and will help prevent the formation of condensation on the surface, which can also lead to blooming (the dreaded white coating).