{"product_id":"prague-chocolate-almonds-dark-chocolate-cinnamon","title":"Prague Chocolate - Almonds in Dark Chocolate with Cinnamon","description":"\u003cp\u003eTwo stars at the Great Taste Awards, and the bestseller of a Prague chocolate house now twenty years old.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin \u0026amp; Craftsmanship\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePražská čokoláda has been making chocolate in Prague since 2006, and while the Aluna bars are what the bean-to-bar world knows them for, the almonds are what the company actually sells. Spanish almonds, dry-roasted rather than oil-roasted — a slower method that drives off moisture and concentrates the nut instead of frying it — then panned in dark chocolate, layer by layer, in a rotating drum until the coating is even. The finishing dust is Ceylon cinnamon, the true cinnamon from Sri Lanka, which is milder, sweeter and more floral than the cassia that most of the world sells under the same name. It is the more expensive of the two by some distance, and the difference is immediately obvious on the palate.\u003c\/p\u003e\n\u003cp\u003eNothing is sprayed with shellac or glazed to a shine. No palm oil, no gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cinnamon lands first, warm and aromatic rather than hot, then gives way to the dark chocolate — restrained, properly bitter, not sweet — and finally to the almond itself, dry-roasted to a clean crack. The texture is the point: a thin shell, a brief yield, and then the nut. What makes these dangerous is how little each one asks of you. The bag empties faster than it should.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAward \u0026amp; Recognition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwo stars — Great Taste Awards 2018, judged blind by a panel of chefs, buyers and food writers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting \u0026amp; Pairing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese are a coffee accompaniment first and foremost — an espresso or a dark, chocolatey filter, where the cinnamon picks up the roast. They work beside a glass of red wine, a tawny port or an aged rum, and they are very good crushed over ice cream or folded into a cheeseboard at the end of a meal. Keep them cool and dry; the coating is tempered chocolate and will bloom in a warm cupboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDry-roasted Spanish almonds in dark chocolate, finished with real Ceylon cinnamon. A two-star Great Taste winner and the product this Prague house has built its reputation on. 130 g.\u003c\/p\u003e","brand":"Prague Chocolate","offers":[{"title":"Default Title","offer_id":50689166082234,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/4988\/3578\/files\/prague_chocolate_almond_in_dark_chocolate.jpg?v=1791478792","url":"https:\/\/hellochocolate.com\/en-it\/products\/prague-chocolate-almonds-dark-chocolate-cinnamon","provider":"Hello Chocolate","version":"1.0","type":"link"}