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Chocolate Almonds

Chocolate Almonds are almonds coated in melted sweet chocolate.

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 Almonds

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the almonds

  1. Blanch the almonds and roast them in a 400°F (200°C) oven until golden.

  2. Allow the almonds to cool.

Coat and finish

  1. Melt the sweet chocolate until smooth.

  2. Dip several almonds into the chocolate, roll them around, and lift them out using tweezers.

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 texture and nutty flavor, which roasting intensifies and deepens.
Sweet chocolate
Forms the sweet coating that sets crisp and glossy as it cools around each almond.

The step that matters

Melt the chocolate until smooth. Chocolate should melt gently and evenly, since overheating can make it grainy or cause it to seize. A smooth melt gives a thin, even coating that sets with a clean snap.

“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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