Chocolate-covered almonds in dark chocolate

Dark chocolate covered almonds from Marlona in Catalonia

Marlona's dark chocolate covered almonds are whole Mediterranean almonds, caramelized in sugar and honey, coated layer by layer with dark chocolate in a cauldron, and finished with a dusting of fine cocoa. On the box, they bear their Spanish name: Dark Praliné.

Dark chocolate covered almonds are the most intense variety in the Marlona Classic range from Marlona in the Penedès region near Barcelona. Beneath the matte cocoa coating lies a layer of dark chocolate, and underneath that, a whole almond with a crunchy caramel crust awaits. Eighty grams fill the black box, which, with its golden ornaments, looks more like a jewelry box than a snack.

First it crunches, then it softens

With the first bite, the caramel crust breaks audibly, and immediately afterward, the dark chocolate melts and coats the fracture smoothly. The cocoa dust on the outside remains tart and dry, while the almond beneath tastes sweet, oily, and distinctly roasted. The entire appeal of this little praline plays out between these two poles. The almond remains whole and does not crumble when chewed.

Mediterranean almonds inherently possess a fine, almost buttery aroma that pairs well with a bold chocolate. The dark shell thus takes the edge off the caramelized almond without ever overpowering it, leaving behind a slightly bitter sweetness, like that of a fine chocolate bar. For an after-dinner espresso, this note hits just the right spot.

Layer by layer in the cauldron

Panning means that the caramelized almonds rotate for hours in a cauldron, while liquid chocolate is added in small amounts and each layer must set before the next one is applied. This way, the coating grows slowly from the inside out until it uniformly surrounds every single almond.

The slower these layers accumulate, the finer the bite and the smoother the surface beneath the cocoa. This process cannot be rushed, as too much chocolate at once causes it to clump, resulting in streaky and uneven dragees. In the end, you cannot see this hard work in the finished praline; you can only taste it. In the workshop (obrador) in Olèrdola, the cauldrons run in small batches for this purpose.

The cocoa makes them matte

Finally, the finished dragees pass through fine cocoa powder, which removes the sheen from the chocolate and gives it the velvety, slightly rough surface by which you can recognize the variety even in an open box. In terms of flavor, this dust serves as a counterweight to the sweetness at the core. Matte instead of glossy is, therefore, a deliberate choice for this variety.

This is why the dark variety turns out tarter than the salted caramel almonds and significantly bolder than the almonds in white chocolate, both of which have a milder finish. For those opening the range for the first time, this is the most intense starting point. All three come from the same workshop in the Penedès and can be found among the chocolate-covered nuts and fruits.

The black box with the swirling M is designed so that it requires no gift wrap, which is quite an argument, especially during the Advent season. Those who give it as a gift are sharing something that tastes of Catalonia while still fitting into any coat pocket.

With espresso, Cava, or strong black tea, the box makes the rounds in the evening, and it rarely lasts longer than one.