I've measured all the ingredients. Almonds are savory when baked crispy in the oven. I baked it in a 180 degree oven for 10 minutes and let it cool.

Put water and sugar in a pan and don't stir over medium heat, and it will melt.

Add almonds and stir for a while

The sugar crystals are starting to look white.

Stir-fry continuously, and the sugar turns brown and caramelizes. Turn off the heat, add butter, and mix well

Cool it on the coating pad for a while and it will be crispy. Drop the things that are stuck to each other by hitting them with a wooden spatula.

Place the dark chocolate in a bowl of hot water, melt it, raise it to 45 degrees, transfer it back to cold water, drop it to 27 degrees, and raise it back to 32 degrees. It's a tempering process. Please measure the temperature with a thermometer.

Pour 1/8 of the tempered dark chocolate into the cooled almonds and toss them to dry. Put a pan on cold water and rummage through it, and it will dry faster.If you pour too much chocolate.. It doesn't dry well and almonds stick together. It's important to dry it little by little.

The chocolate dries white as the temperature drops.

Pour 1/8th of the chocolate again and dry it with a wooden spatula. You have to pour chocolate often to dry it well.

You're going to put chocolate on the surface of the almond through eight steps. I sprinkled finely ground coffee powder in the middle to give it a coffee scent.

Through several processes, the almonds got a bit chubby.

At the end, add cocoa powder and mix well, then put it on a sieve to shake off the powder.

The bitter and savory almond chocolate is done. If you put it in one bite, you can taste the bitter cocoa for the first time, followed by the sweet chocolate. And savory almonds that can be chewed on are coming out. Chubby almonds in chocolate. Delicious and tasty. It would be nice to give it to adults, right? Nuts are good for your brain, so it's good to eat them often.