$9.75
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As featured in The Wall Street Journal.
A twist on the classic that brings the sweet crunch of our Dark Chocolate Almonds together with pure salt from the heart of the Swiss mountains.
Fresh nonpareil almonds are roasted to a golden brown, delicately caramelized and coated with our Signature Swiss 60% Dark Chocolate expertly blended with Sel des Alpes' Salt of the Swiss Alps for a beautiful balance of sweet and salty.
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Crafted in partnership with Felchlin, a family-owned Swiss chocolate maker committed to transparency and direct trade relationships. Their non-GMO ingredients are fully traceable to origin, with a strong focus on ethical and sustainable practices, resulting in exceptional quality from bean to bar.
SIZES:
3 oz bag (approx 15 almonds) - 2"L x 1 ½"W x 4"H - $7.50
6.5 oz box (approx 50 almonds) - 7 ½”L x 3"W x 1 ½”H - $16.25
INGREDIENTS:
Dark Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Sunflower Lecithin, Madagascar Vanilla), Almonds, Sugar, Cocoa Powder, Salt, Powdered Sugar.
Contains almonds. Made in a facility with milk, nuts and flour.
No preservatives. No peanuts. No gluten. No soy. No dairy. Vegan.
Enjoy within a few months of purchase.
Store in a cool, dry place away from heat, sunlight and refrigeration.
We roast our fresh nonpareil almonds to a golden brown. While they are roasting in a large copper kettle, we add sugar to create a thin caramelized shell around each almond, giving them just the perfect amount of crunch. We then mix the almonds with powdered sugar then place them in revolving pans (like a big cement mixer). As they spin, we drizzle in chocolate. The almonds collect more and more chocolate as they roll. As the mixer spins, it rounds out the chocolate to give an even coating to each almond. This intensive process ensures that each almond has the ultimate amount of crunch and decadent chocolate coating.
When we first opened, André would mix our chocolate almonds in a bowl by hand, blending in chocolate to coat the almonds. He would know that there was enough chocolate coating on the almonds when his arm felt like it was going to fall off.
André’s son, Marcel introduced, introduced the panning method we use today that he learned while training as a pastry chef in Switzerland.
Also view our Salt of the Swiss Alps Caramels here.
Read about our collaboration with Sel des Alpes here.
Read about Sel des Alpes here.
View a video (from our Instagram page) of how our chocolate almonds are made here.
