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Chocolate Almonds

Chocolate‑coated roasted almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Almonds

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Blanch the almonds by pouring boiling water over them and let them stand for 2 to 3 minutes.

  2. Roast the almonds in the oven at 350°F (175°C).

Make the chocolate coating

  1. In a saucepan over boiling water, melt the chocolate.

  2. Stir in the butter and boiling water until well mixed.

  3. If the mixture is too thick, add more water; if too thin, add more chocolate.

Coat and set

  1. Dip the roasted almonds in the chocolate coating and drop them on paraffin paper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
Provide the crunchy nut centre that the chocolate coats.
Baker's sweet chocolate
Forms the glossy, sweet coating that hardens around the almonds.
Butter
Adds fat that keeps the melted chocolate smooth and glossy.

The step that matters

Adjusting the coating consistency. Chocolate thickens or seizes easily over water, and its fluidity controls how evenly it coats the almonds. Adding water or chocolate to correct it should be done in small amounts so the mixture stays smooth and pourable.

Swap the almond

How well each one fits the dish's main ingredients (chocolate, butter):

  1. Pecansfits about as well
  2. Almondthe original
  3. Peanutfits about as well
  4. Filbertfits about as well

Fit is the average pairing score against chocolate, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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