A Chocolate-Covered Tradition
These chocolate-covered almonds have been a Dandelion favorite for nearly a decade. Feve roasts and caramelizes small batches of freshly harvested nuts to sweet-salty perfection, then coats them with more than 20 layers of our rich 70% Camino Verde, Ecuador chocolate using an old-world confectionery technique called hand panning.
Panning, one of the oldest technical skills a chocolatier masters, is an artisanal method of covering nuts, cocoa nibs, or other small confection centers with chocolate. Tempered chocolate is slowly poured or ladled over a batch of centers as they tumble gently in a rotating cylindrical panning drum, or kettle. The drum's rotation speed, and the number of chocolate layers, are carefully controlled by the chocolatier. Friction created by the centers' tumbling action distributes chocolate evenly around every center; once a single chocolate layer solidifies, the next pour of melted chocolate is ladled over the centers. This process is painstakingly repeated until the desired chocolate-coating thickness is achieved.
Chocolate-covered nuts are one of our favorite confections for any season. They're excellent with wine, cheese, or fruit, or as a stand-alone snack. We like to pack a few with us everywhere we go — whether to school, the office, on a road trip, or a celebration, chocolate-covered roasted nuts are a delicious treat to savor, and to share.
ABOUT OUR COLLABORATOR
Dandelion + Feve
San Francisco-based Feve Chocolates has been our friend and collaborator since 2012, back when we opened our factory doors on Valencia Street. Their chocolate-covered almonds were our first collaboration and an immediate hit, kicking off a beloved tradition of partnering with local chocolatiers who use our single-origin chocolate to make mouth-watering treats, pastries, and confections.
With a shared commitment to ethical sourcing, and to using the best ingredients, Feve works with us to craft all of our chocolate-covered nuts, nibs, espresso beans, and sea-salt caramels, transforming single-origin chocolate into exquisite, boldly flavored confections.