50 minutes

INGREDIENTS for the mix
white chocolate, 3 Oz
unsweetened cocoa, 6 Oz
icing sugar, 4 Oz
1 pinch salt
milk powder, 7 Oz

unpeeled almonds, 24 Oz
white, 1
vanilla extract, 1/2 teaspoon
a pinch of salt
ground cinnamon, 1/2 teaspoon
light brown sugar, 5 Oz


Chop the chocolate and place it a blender, pulse it’s finely chopped. In a bowl, mix the other ingredients, except marshmallows,then add the mixture to the chocolate. Pulse until all the ingredients are well combined and the chocolate is very finely chopped. Divide the mixture into transparent bags, add marshmallows and topple with a ribbon.
Preheat the oven to 150°C.
In a large bowl, beat the egg white until it becomes foamy then add the vanilla extract, whisk a few more seconds and add the almonds, stir well so that the almonds are well covered in the egg white.
In a bowl, mix the other ingredients, then pour yhem over the almonds. Line a baking sheet with parchment paper then arrange the almonds in a single layer. Sprinkle with a little sugar and bake for about 20 minutes. Let cool a little and break the clusters. If the almonds are still wet, put them back in the oven at 60°C until completely dry, 15-20 minutes should be enough.
Store the almonds in an airtight container, and they will keep for a couple of weeks.
Thanks to: Il Deborino