Zillertal crispy speck in a chocolate coating

Preparation:

1. Heat a non-stick frying pan and fry the speck slices until crispy without adding any oil. Let it cool down on a cooling rack or a plate with paper towel.
2. Chop the almonds. Break the couverture chocolate into small pieces and melt in a water bath. Dip the crispy slices of speck halfway into the couverture one after the other, place them on the cooling rack and sprinkle with almond slivers. Let couverture harden at room temperature.

   Tip: The sweet-savoury crispy speck also tastes good sprinkled with coarse sea salt.