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Our Swiss milk chocolate, a proprietary blend using 34% cocoa, combined with fresh roasted nonpareil almonds.
Created using a multi-step process: almonds roasted to a golden brown, delicately caramelized then coated with our milk chocolate then covered in powdered sugar. Each almond has the ultimate amount of crunch and decadent chocolate coating in every bite.
Praised by Bon Appétit as an "absolute classic that needs no improvement".
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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 (Sugar, Cocoa Beans, Cocoa Butter, Whole Milk Powder, Sunflower Lecithin, Vanilla), Almonds, Sugar, Powdered Sugar.
Contains milk and almonds.
As of March 2022, our Milk Chocolate contains sunflower lecithin (no soy) regardless of ingredients that may be listed on packaging.
Made in a facility with flour and nuts. No wheat. No gluten. No peanuts on premises. No preservatives. Enjoy within a few months of purchase. Store in a cool, dry place.
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.
