Roasted almonds coated with praline, dark chocolate and cocoa powder.
We are one of the last few small chocolatiers still making our scorched almonds from scratch in a large rotating pan. Why? Because we want to control every aspect of this process: from the selection of the nuts to the cocoa powder used as a finish. We choose our almonds, roast and caramelise them in our oven. We cool them and rotate them in a pan, whilst adding layer by layer of praline, then layer by layer of dark chocolate and a last finish of cocoa powder. It takes about 1 full day to coat our almonds. A labour of love.
