1. Prepare the mocha dusting mix

• In a small bowl, combine cocoa powder, espresso powder, powdered sugar, cinnamon, and sea salt.

• Whisk until well blended and set aside.

• Sift if needed to remove clumps for an even dusting texture.

2. Melt the chocolate

• Place chocolate and optional oil in a heatproof bowl.

• Melt using a double boiler or microwave in 20-second intervals, stirring between each, until smooth and glossy.

• Avoid overheating to keep the chocolate silky and smooth.

3. Coat the almonds

• Add roasted almonds to the melted chocolate.

• Stir well to ensure every almond is thoroughly coated.

• Let the mixture sit for 2–3 minutes to slightly thicken and help coating adhere better.

4. Transfer almonds to a tray

• Using a fork or slotted spoon, lift almonds out of the bowl and place them in a single layer on a parchment-lined baking sheet.

• Separate almonds as much as possible to prevent clumping.

• Chill in the refrigerator for about 30 minutes or until the chocolate is fully set.

5. Dust the almonds

• Once the chocolate has hardened, transfer almonds to a large mixing bowl or zip-top bag.

• Add the prepared mocha dusting mix.

• Toss or shake until all almonds are evenly coated with the powder mixture.

6. Store or serve

• Keep chocolate mocha dusted almonds in an airtight container at room temperature for up to 2 weeks.

• Refrigerate if your kitchen is warm, but bring to room temperature before serving to maintain the best texture and flavor.