$7.50
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Praised by Bon Appétit as an "absolute classic that needs no improvement".
Featuring fresh nonpareil almonds and premium cocoa, this confection is created using a multi-step process: Almonds are roasted to a golden brown, delicately caramelized then coated with our signature Swiss milk chocolate (covered in powdered sugar) or dark chocolate (covered in cocoa powder). It's the ultimate amount of crunch and decadent chocolate coating.
Available in milk and dark chocolate.
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SIZES
3 oz bag (approx 15 almonds) - 2"L x 1 ½"W x 4"H
6.5 oz box (NEW)(approx 50 almonds ) - 7 ½”L x 3"W x 1 ½”H
10 oz box (NEW)(approx 75 almonds) - 7 ¾”L x 4 ½”W x 1 ½”H
1 lb 4 oz box (NEW)(approx 125 almonds) - 9 ½” L x 5 ⅞” W x 1 ⅜” H
INGREDIENTS
Milk Chocolate Almonds:
Milk Chocolate (Sugar, Cocoa Beans, Cocoa Butter, Whole Milk Powder, Sunflower Lecithin, Vanilla), Almonds, Sugar, Powdered Sugar.
Contains Almonds and Milk.
Dark Chocolate Almonds:
Dark Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Sunflower Lecithin, Madagascar Vanilla), Almonds, Sugar, Cocoa Powder, Powdered Sugar.
Contains Almonds. No Dairy. Vegan.
Made in a facility with flour, nuts and milk. No peanuts on premises. No wheat. No gluten. No preservatives. Enjoy within a few months of purchase. Store in a cool, dry place.
Please note: Soy lecithin has been removed from our chocolate products, regardless of ingredients listed on packaging.
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, Macel introduced, introduced the panning method we use today that he learned while training as a pastry chef in Switzerland.
View a video (from our Instagram page) of how our chocolate almonds are made here.
