Maple roasted almonds and fleur de sel chocolate bites

It has been over a year now that I moved to Vancouver. When I moved out of Quebec I left with 6 precious cans of maple syrup. That I preciously keep in a safe, because everybody wants to get their hands on it #YoureBeingWatched ! Anyways, the other day, I realized I had been really good with my stash of maple syrup, so I decided to go wild!

I created this very well balanced and easy maple recipe. I used just enough maple syrup to have some left for any other recipe I wish for. 😉

I even freeze some chocolate bites for my Quebecois cravings, but I don’t think they will last very long ;).

Here is my recipe of maple roasted almonds and fleur de sel chocolate bites. So delightful! The kind of dessert you always feel like another bite wouldn’t hurt anybody! 😉

Maple roasted almonds and fleur de sel chocolate bites

12 chocolate bites

5 minutes
Prep time

10 minutes
Cook time

Pause time

Freezer friendly | To go

Bouchées de chocolat aux amandes grillées, érable et fleur de sel | Sparks and Bloom


For the chocolated bites

3/4 cup of unsalted raw almonds
3/4 cup of maple syrup
1/2 cup of milk chocolate
1 tbsp. of coconut oil
2 pinches of fleur de sel La Belle Excuse


  1. In a microwave, slowly melt the chocolate and the coconut oil, stirring every 30 seconds.
  2. On a baking tray, covered with parchment paper, create small circles of chocolate.
  3. Using a knife, chop the almonds.
  4. In a pan over medium heat, roast the almonds stirring them every 30 seconds. Roast for a couple minutes, then set aside.
  5. In a pot over high heat, bring the maple syrup to a boil. Cook for 4 to 5 minutes or until the maple syrup reaches 117 C°. Remove from the stove. (if you don’t have a candy thermometer, you can do the “drop test”. Using a cold glass of water insert a drop of maple syrup. If this one stays firm while in the water, it means that the maple syrup’s temperature has reach 117 C°. If the drop of maple syrup disappears or turn flat, keep on cooking the maple syrup until it succeeds the “drop test”.)
  6. Integrate the almonds into the maple syrup and stir slightly 2 to 3 times.
  7. Quickly, using a spoon, top the chocolate circle with the maple almonds.
  8. Sprinkle with some fleur de sel.
  9. Let sit in the fridge for 2 hours and serve.
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