Skip to main content
Dessert

Chocolate Almonds

Chocolate-coated almonds prepared by blanching, roasting, and dipping in a chocolate butter mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. 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

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

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

Make the coating

  1. In a small 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 the mixture is 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. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  4. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Vanilla + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Walter baker's vanilla sweet chocolate
Forms the crisp, sweet coating that sets firm as it cools around each almond.
Butter
Adds fat that keeps the melted coating smooth and glossy.
Almonds
Provide the centre; roasting deepens their nutty aroma and crunch.

The step that matters

Adjusting the coating's thickness. Melted chocolate is sensitive to added liquid. Water can make it stiffen, seize or turn grainy, so add it sparingly and stir well until smooth before dipping.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes