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CANTONESE ALMOND

Format: 600g

Code 41533

Standard code 37904

Packaging 6u

Format: 10kg

Code 41411

Standard code 39272

Packaging 1u

Cantonese Almond redefines what a caramelized nut can offer. Made using the Asian technique of Cantonese caramelization, each whole almond has a uniform shine, genuine and intense flavor and moisture resistance that radically distinguishes it from traditional caramelization. Less sweet, more elegant and technically superior: an ingredient that works as well in signature pastries as it does in high-end savory cuisine.

Mode of use

To be incorporated directly in the production process without the need of previous treatment. Use whole as a decorative element in cakes, hors d'oeuvres, chocolate bars and ice cream for a visually stunning finish. Chop or mince to integrate into fillings, pralines, crumbles and pastry bases. Add to salads, rice, game dishes or appetizer boards to provide crunchy contrast and bitter-sweet nuances. Incorporate into granolas, premium trail mixes or present as a gourmet snack in the dining room.

Dosage

quantum satis

Ingredients

Almond (65%), sugar, olive oil, glucose syrup.

Notes

Keep container tightly closed after opening and consume within a maximum of two weeks.

Features

24 hours of syrup, olive oil and fire

Behind every Cantonese almond is a process that admits no shortcuts. Unlike rapid caramelization in the oven or conventional caramelization, the Cantonese technique requires time and precision: the almonds are immersed for 24 hours in syrup, allowing the sugar to penetrate slowly and evenly into each piece.

Then comes the decisive moment -frying in olive oil -which fixes the coating instantly, eliminates excess sugar and generates that shiny, crunchy and uniform finish that is difficult to achieve by other methods. The residual sugar disappears; what remains is a clean-tasting almond, with the variety's own character in the foreground and a restrained sweetness that does not compete with the rest of the recipe's ingredients.

Its wet-proof property - real resistance to humidity - makes it a technically reliable ingredient in preparations where other nuts fail: it holds its crunchiness in contact with whipped creams, ganaches, ice creams and toppings for a significantly longer time.

Whole pieces, with no waste or fragments, with that golden brown color and natural irregularity that identify a genuinely handcrafted product.

Preparations

Possible
Preparations

Frequently Asked Questions

Why are Cantonese Almonds less sweet than other caramelized almonds on the market?

Because the process of frying in olive oil removes the excess sugar immediately after maceration. Unlike baked caramelization, where the sugar is concentrated and adheres in thick layers, the Cantonese technique fixes only what is necessary to create the glossy coating, leaving the sweetness in the background and the natural flavor of the almond as the protagonist.

Does it really keep the crunch inside a cream or ice cream?

Yes, and this is its main technical advantage over other caramelized nuts. The coating generated by frying acts as a barrier against humidity, significantly delaying the absorption of liquid. To maximize the effect, it is recommended to add it at the moment of assembly or final service, avoiding long contact times with very liquid preparations.

What is the shelf life after opening?

Once opened, it is recommended to consume within a maximum of two weeks, keeping the package tightly closed at room temperature between 15 and 25 °C, in a dry place, away from direct light and products with strong odors. Respecting these conditions is key to preserving the crispness and the characteristic aromatic profile of the product.

Does it work well in savory preparations or is its sweetness intrusive?

Does it work well in savory preparations or is its sweetness intrusive? It is precisely its restrained sweetness that makes it so versatile in savory cooking. It does not provide the intense sweetness of a conventional garapiñado, but rather a mild nuance that contrasts with the acid, bitter or umami of a salad, a mature cheese or a game dish. In signature cuisine, this balance between sweet and salty is one of its most appreciated values.

CANTONESE ALMOND

Frequently Asked Questions

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