CANDIED ALMONDS

1. Heat the oven to 160°C, fan forced.
2. Place the water and sugar in a small saucepan and bring to a boil.
3. Once the sugar has completely dissolved, add the slivered almonds and stir to coat.
4. Scatter the almonds evenly over a lined baking tray.
5. Bake in the preheated oven for 10-12 minutes, stirring every few minutes to achieve an even colour.
6. Once the syrup has evaporated and the almonds are golden-brown in colour, remove from the oven and allow to cool completely at room temperature.

ALMOND BON BONS

1. Cut ten rectangles of acetate, 110mm x 200mm in size, and role each one into a tube with a length of 110mm and diameter of approximately 35mm, taping them to secure the shape.
2. Stand the tubes on a lined tray and set aside until required.
3. Place the almonds, pistachios, dried orange and rice bubbles into a bowl and mix to combine.
4. Temper the white chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
5. Add the combined ingredients to the tempered chocolate and mix to coat.
6. Use a teaspoon to fill each of the prepared acetate tubes with the mixture.
7. Lie the tubes down on the tray, then chill in the refrigerator for 10-15 minutes before bringing back to room temperature.
8. Once set, remove the acetate, then wrap the bar in cellophane, tying the ends with ribbon to create a bon bon.

Notes:

• Store at room temperature for up to 3 months.
• You can interchange the white chocolate for dark or milk chocolate, but you will have to work faster as they set quicker.