Almonds with Cocoa - Bag 250g

Energy value: 2288kJ / 549kcal; Fat: 35g, of which: saturated 16.6g; Carbohydrates: 49.8g, of which: sugars: 45.9g; Protein: 8.6g; Salt: 0.26g

We recommend storing chocolates in a cool (16ºC) and dry place, away from direct heat sources. A basement, a wine cellar or the refrigerator drawer are possible solutions, as long as you leave the products in their original packaging or tightly closed.

It is important to remember that sudden changes in temperature are a negative factor that we must avoid, as far as possible.

Keep in mind that the chocolates must be removed from the refrigerator with their respective packaging, about two hours before they are going to be enjoyed (20ºC), this helps their flavors develop. Accompany the chocolates with mineral water so that the flavors can express themselves. Our sales advisors can provide you with information about the tasting when you place the order.

Inside the bag you will find irresistible Marcona almond pearls roasted and caramelized over the fire. Each one is delicately covered with a delicious hazelnut and white chocolate cream. In addition, they are coated with a thin layer of cocoa powder, creating a perfect combination of textures and flavors.

Our chocolate almonds are the perfect complement to make the reunion an authentic celebration. Each bite will transport you to a world of delights, where the softness of caramelized almonds merges with the intense flavor of chocolate and the aroma of cocoa powder.

At Bombonería Pons, we are proud to offer high quality products and exceptional flavor. Each of our caramelized and chocolate-covered almonds has been made with care and dedication, using selected ingredients and artisanal techniques, to provide you with a unique taste experience.

Enjoy our delicious chocolate almonds in our Cocoa Almond Bag. Place your order today and surprise that special person with this exquisite detail. Celebrate special moments and share the joy of a reunion with our chocolate covered almonds at Bombonería Pons.