Adam Luroni's Angel Almond Bark

So what I'm going to be making is that angel almond bark that's pretty much our signature

that and the lion. So it's a simple almond bark, but just done in a really classic but

elegant way. I went antiquing around Savannah and actually I made these molds and it all comes

from antique shops. Then I press the one mold into food-safe silicone

And so I teamed up with a local jewelry maker from SCAD

and we did this together. So this is how I do it

I get a piping bag. I'm going to fill this up. And this is some tempered chocolate that I have

always flowing. Get my piping bag ready. Just snip off the tip

I'm just going to pipe little puddles right over the face. And I do half, throw on some glass

I like to just get the whole center of the face. It almost looks like a little medusa

And this is one of my favorite combinations. It's salty, it's sweet, and then you have a little bit of that nuttiness from the almonds

So I got that done. And again, these are toasted, which is very important to do

always toasting your nuts if you're going to incorporate them into chocolate or even your desserts

always pre-toasting them before you use them. So I going to finish piping these It kind of a race against time because chocolate does not wait for anybody So it will harden and you won be able to spread it

So that's why it's got to kind of stay right on top of it. And you're going to see these are going to harden

in about five minutes. But I'm going to put them in the cooler

so that they just harden a little bit faster and we could pop them out

And then we do kind of our signature here, which is gold dusting them. So I get a little gold luster dust

And since it has a lot of texture, just really shines against the chocolate

Okay, I'm going to go pop these in the fridge. Then we're going to take them out and demold them

So I just pulled these out of the fridge now. And just watch, I'm just going to pop these out

It took on the shape of that beautiful angel face. And you see that they're kind of dull right now

but once we add, that gold luster powder is just gonna pop and shine

So now we're just gonna take our little gold luster powder. I just get a little bit on my pastry brush

You don't wanna eat a lot of this. But I'm just gonna lightly tap it over

Be enough. If you get any extra on the ground, you can pick that up with your brush

So this is our classic way to do an almond bark