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Chocolate-coated Almonds

Chocolate-coated almonds are almonds dipped in melted chocolate and set on waxed paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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-coated Almonds

Ingredients

Directions

Prepare

  1. Select plump almonds and brush them to remove dust.

  2. Melt the chocolate and let it cool slightly.

Coat and set

  1. Drop each almond into the chocolate one at a time.

  2. Use a fork to push the almond under the chocolate, then lift it out.

  3. Place the coated almonds onto waxed paper or oilcloth.

  4. Create a design on top of each nut with the fork.

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).

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 contrasts with the smooth chocolate coating.
Chocolate
Forms the glossy outer coating that sets firm as it cools.

The step that matters

Let the chocolate cool slightly before dipping. Chocolate that is too hot can be thin and runny, so it coats unevenly and may not set with a smooth finish. Slight cooling lets it thicken enough to cling to each almond.

“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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