Chocolate-Covered Almonds

Line a baking tray with parchment paper or aluminum foil and arrange the almonds.

Melt the white and milk chocolate separately in two heatproof bowls over a double boiler.

Briefly stir each melted chocolate until smooth and evenly fluid.

Dip the almonds individually about three quarters of the way into the white or milk chocolate and let them drip briefly.

Place the coated almonds with some space between them on the parchment paper or foil and let them dry completely.