The shop is quiet this June morning, the sound of the cellophane wrappers rustling softly as I pack them. The stoves are running, keeping the chocolate warm and ready for the almonds. Today, we’re focusing on our chocolate-covered almonds - a consistent favorite, and the ones I’m spending the day getting ready for the weekend rush. The scent of the dark chocolate is particularly strong today.
When we make these, we often think about the way heat affects chocolate. There is a neat bit of kitchen science behind it; the tempering process - carefully controlling the temperature - is what gives the chocolate its snap. It’s a delicate balance, and we pay close attention to ensure each almond receives the proper coating. The early records of chocolate confectioning, like Hurtado’s work, show that even in the 17th century, understanding these temperature changes was key to creating a stable product.
The first bite has a nice snap, and then the chocolate quickly softens, coating the almond. The center of the almond retains a slight chewiness, while the shell offers a satisfying crunch. It’s a combination of textures and the bittersweet flavor of the chocolate, and the subtle, roasted taste of the nut itself. It’s a simple thing, really, but it’s a good one.