- Sterilizing the jars
Boil the jars and lids for 3 minutes to sterilize them.
- Making the almond brittle
Roast the almonds in an oven at 160°C. Make a caramel with the sugar, add the almonds and mix. Pour the mixture onto a silicone mat. Leave to cool.
- Making the paste
Once the brittle is completely cool, pulse it in a food processor, then set aside 100 g of the mixture. Continue blending the remaining almonds until a smooth paste is obtained. Continue blending the remaining almonds until a smooth paste is obtained. Melt the chocolate and add it to the paste. Blend again. Add the reserved crunchy mixture with a spoon. Fill the jars. Store for 15 days at room temperature.
