$7.50
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Our Swiss dark chocolate, a proprietary blend using 60% cocoa and all-natural vanilla, coating fresh roasted nonpareil almonds.
Praised by Bon Appétit as an "absolute classic that needs no improvement".
This signature product is created using a multi-step process: the almonds are roasted to a golden brown, delicately caramelized then coated with our dark chocolate and covered in cocoa powder. It's the ultimate amount of crunch and decadent chocolate coating in every bite.
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SIZES
3 oz bag (approx 15 almonds) - 2"L x 1 ½"W x 4"H - $7.50
6.5 oz flat box (NEW)(approx 50 almonds ) - 7 ½”L x 3"W x 1 ½”H - $16.25
8 oz cube box (approx 60 almonds) - 3 ½”L x 3 ¼”W x 2 ⅞"H - $20
10 oz flat box (NEW) (approx 75 almonds) - 7 ¾”L x 4 ½”W x 1 ½”H - $25
16 oz cube box (approx 100 almonds) - 4 ¼”L x 4"W x 3 ⅛”H - $40
INGREDIENTS
Dark Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Sunflower Lecithin, Madagascar Vanilla), Almonds, Sugar, Cocoa Powder, Powdered Sugar.
Contains almonds. Made in a facility with other nuts, flour and milk. No peanuts on premises. No preservatives. No wheat. No gluten. No dairy. Vegan. Enjoy within a few months of purchase. Store in a cool, dry place.
As of March 2022, our Milk, Dark and White Chocolate contain sunflower lecithin (no soy) regardless of ingredients that may be 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.
