{"title":"Marlona","description":"\u003ch2 id=\"speakable-headline\"\u003eMarlona, caramelized almonds in chocolate from the Penedès\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMarlona is the chocolate brand of Sherpa Ibérica from Sant Pere Molanta near Barcelona. In their own workshop, whole Mediterranean almonds are caramelized in sugar and honey, coated layer by layer with chocolate in a kettle, and finally dusted with fine cocoa.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMarlona\u003c\/strong\u003e stands for caramelized almonds under a layer of chocolate, produced in the Catalan Penedès region southwest of Barcelona. The center is always the same, but the coating changes: dark chocolate, white chocolate, or salted caramel in the Marlona Classic line. This is complemented by collections with tea, matcha, and dessert flavors.\u003c\/p\u003e\n\n\u003ch3\u003eA workshop among vineyards\u003c\/h3\u003e\n\u003cp\u003eThe workshop is located in Sant Pere Molanta, a district of Olèrdola, in the middle of the Penedès wine-growing region and less than forty minutes by car from Barcelona. It is an area where wine, cava, and sweets have belonged together for generations.\u003c\/p\u003e\n\u003cp\u003eBehind the brand is the company Sherpa Ibérica, which supplies candies and confectionery to several countries from here. Production follows European food law and the IFS Food standard, and every batch can be traced. That sounds sober, but it is the prerequisite for a small workshop to also be able to supply hotels and restaurants.\u003c\/p\u003e\n\n\u003ch3\u003eThe caramelized almond as the heart\u003c\/h3\u003e\n\u003cp\u003eIn the beginning, there was a simple idea: to make the caramelized almond the centerpiece of a praline rather than a garnish. Over the years, this has become a whole range that still thrives on this single core.\u003c\/p\u003e\n\u003cp\u003eThe almonds are tossed in a hot kettle with sugar and honey until a crispy crust forms around them and the honey gives them color and depth. Then the real work of patience begins, the panning: the almonds rotate for hours in the kettle while liquid chocolate is added in small quantities, and each layer must harden before the next follows.\u003c\/p\u003e\n\u003cp\u003eIn most varieties, there is also a thin layer of praliné made from roasted hazelnut and almond between the core and the chocolate. It is the reason why these pralines taste softer than a simply coated almond, and it rounds off every bite.\u003c\/p\u003e\n\u003cp\u003eFinally, the finished dragees run through fine cocoa powder. This takes away the shine from the chocolate, gives it a matte finish, and contrasts the sweetness in the core with a tart note.\u003c\/p\u003e\n\n\u003ch3\u003eDark, salty, or mild\u003c\/h3\u003e\n\u003cp\u003eThe Marlona Classic series shows best how far this single core can go. In \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln\"\u003edark chocolate\u003c\/a\u003e, the almond becomes tart and bold; with \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-karamell\"\u003esalted caramel\u003c\/a\u003e, it becomes sweet and salty with a toffee note; and in \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-praline\"\u003ewhite chocolate\u003c\/a\u003e, it is mild and creamy.\u003c\/p\u003e\n\u003cp\u003eThe range extends beyond that to include coffee, coconut, tiramisu, and wild berry. Those who look further into Marlona will find collections with black, green, and white tea, with matcha, with dessert flavors like brownie or crema catalana, and a line with crunchy toppings.\u003c\/p\u003e\n\u003cp\u003eThe boxes are available in several sizes, from the flat eighty-gram pack to the large carton for gifting, in addition to mixed assortments. Each variety has its own color, while the golden ornament and the curved lettering remain the same.\u003c\/p\u003e\n\n\u003ch3\u003eWhat these pralines go with\u003c\/h3\u003e\n\u003cp\u003eThe workshop itself names coffee, aromatic teas, sweet wines, and sparkling wines as the obvious companions, and in the Penedès, that primarily means Cava. After a meal, such an almond is the perfect little finale that doesn't require a plate.\u003c\/p\u003e\n\u003cp\u003eIn hotels and restaurants, such a praline is often left as a welcome gift on the pillow or next to the bill, and the workshop develops special formats for exactly this clientele. In between times, without an occasion and without a plate, it is just as appropriate.\u003c\/p\u003e\n\u003cp\u003eOn a spoonful of ice cream or next to fresh berries, it becomes a dessert in two minutes. And because the boxes look like they are already wrapped, they often land as a souvenir on foreign coffee tables, especially during the Advent season.\u003c\/p\u003e\n\u003cp\u003eAnyone who likes Catalan chocolate should best continue looking at \u003ca href=\"\/en\/collections\/blanxart\"\u003eBlanxart from Barcelona\u003c\/a\u003e, where they have been working from bean to bar since 1954. Both houses are side by side in the \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003echocolate-covered nuts and fruits\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"marlonas-classic-schoko-mandeln","title":"Chocolate-covered almonds in dark chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eDark chocolate covered almonds from Marlona in Catalonia\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMarlona'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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eDark chocolate covered almonds\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eFirst it crunches, then it softens\u003c\/h3\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003eMediterranean 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.\u003c\/p\u003e\n\n\u003ch3\u003eLayer by layer in the cauldron\u003c\/h3\u003e\n\u003cp\u003ePanning 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eThe cocoa makes them matte\u003c\/h3\u003e\n\u003cp\u003eFinally, 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.\u003c\/p\u003e\n\u003cp\u003eThis is why the dark variety turns out tarter than the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-karamell\"\u003esalted caramel almonds\u003c\/a\u003e and significantly bolder than the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-praline\"\u003ealmonds in white chocolate\u003c\/a\u003e, 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 \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003echocolate-covered nuts and fruits\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eWith espresso, Cava, or strong black tea, the box makes the rounds in the evening, and it rarely lasts longer than one.\u003c\/p\u003e","brand":"Marlona","offers":[{"title":"80 g","offer_id":53071454011726,"sku":"030DAN106171","price":5.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marlonas-classic-schoko-mandeln.jpg?v=1750982138"},{"product_id":"marlonas-classic-schoko-mandeln-karamell","title":"Chocolate-covered almonds with salted caramel","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate almonds with salted caramel by Marlona from the Penedès\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMarlona's chocolate almonds with salted caramel are caramelized Mediterranean almonds coated in dark and white chocolate, salted, finished with a hint of toffee, and dusted with cocoa. On the orange box, they are called Caramelo con un punto de sal.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChocolate almonds with salted caramel\u003c\/strong\u003e are the sweet-and-salty variety in the Marlona Classic line by Marlona from Olèrdola in the Catalan Penedès region. Here, white chocolate is added to the dark coating, along with a fine pinch of salt and a warm toffee note. Eighty grams is enough for a long evening for two, if you pace yourselves.\u003c\/p\u003e\n\n\u003ch3\u003eSweet, salty, and a hint of toffee\u003c\/h3\u003e\n\u003cp\u003eThe salt is not on top as coarse grains, but rather infused into the coating itself, only making its presence known once the chocolate has already melted on your tongue. At exactly that moment, it pulls back the sweetness and makes room for the toffee note, which tastes warm and slightly of burnt sugar. The white chocolate in the coating ensures a smooth transition.\u003c\/p\u003e\n\u003cp\u003eBeneath it lies the caramelized almond with its crunchy crust, which provides something to bite into against the soft melt. Sweet and salty alternate in every bite, and once you have started, you rarely put the box away. The fine cocoa powder on the outside also helps keep the sweetness in check. For anyone who loves salted caramel, this is the most obvious of the three varieties.\u003c\/p\u003e\n\n\u003ch3\u003eSugar, honey, and a hot cauldron\u003c\/h3\u003e\n\u003cp\u003eEverything begins with the whole almond in a hot cauldron, where it is tossed in sugar and honey until the sugar melts and wraps around the kernel as a crunchy crust. The honey makes this crust darker and softer than sugar alone could, and adds a subtle floral sweetness. The cauldron turns so slowly that no almond breaks.\u003c\/p\u003e\n\u003cp\u003eOnly after the almonds have cooled and hardened again is the chocolate added, because it would never adhere evenly to a warm crust. This order of operations determines whether the end result is a crunchy core in a soft coating or a chewy mess. For this reason, a single batch takes several hours.\u003c\/p\u003e\n\n\u003ch3\u003eWhy salt tames the sweetness\u003c\/h3\u003e\n\u003cp\u003eSalt emphasizes sweetness while simultaneously limiting it, and the entire success of salted caramel rests on this small contradiction. In this box, it is shrunk down to the size of an almond without losing any of its effect. Too much salt would overpower the almond; too little would remain ineffective.\u003c\/p\u003e\n\u003cp\u003eBecause the sweetness remains restrained, this variety pairs well with milk coffee and cappuccino, where other chocolates quickly become too much, and it makes for a quick dessert when served over a scoop of vanilla ice cream. Its tart sibling is the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln\"\u003edark variety\u003c\/a\u003e, the mild one is the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-praline\"\u003ewhite chocolate version\u003c\/a\u003e, and both can be found among the \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003echocolate-coated nuts and fruits\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe orange box with its golden ornaments immediately catches the eye on any coffee table and is usually opened that very same afternoon. This makes it a safe choice as a gift in autumn. In winter, it is just as perfect alongside hot chocolate as it is with coffee.\u003c\/p\u003e","brand":"Marlona","offers":[{"title":"80 g","offer_id":53071460204878,"sku":"030DAN106172","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marlonas-classic-schoko-mandeln-karamell-80g.jpg?v=1750982172"},{"product_id":"marlonas-classic-schoko-mandeln-praline","title":"Chocolate-covered almonds in white chocolate","description":"\u003ch2 id=\"speakable-headline\"\u003eWhite chocolate covered almonds by Marlona from Olèrdola\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eMarlona's white chocolate covered almonds are caramelized Mediterranean almonds in creamy white chocolate, refined with a roasted hazelnut and almond praline and dusted with cocoa on the outside. On the cream-white box, they are simply called Praliné.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eWhite chocolate covered almonds\u003c\/strong\u003e are the mild variety in the Marlona Classic line by Marlona from the Penedès region near Barcelona. The light coating lies beneath a veil of cocoa, which is why the dragees are matte brown on the outside and only reveal their interior when bitten into. Eighty grams fit into the flat box and just as easily into any coat pocket.\u003c\/p\u003e\n\n\u003ch3\u003eMild, creamy, and containing hazelnut\u003c\/h3\u003e\n\u003cp\u003eWhite chocolate melts more softly than dark chocolate because it consists almost entirely of cocoa butter, milk, and sugar, lacking cocoa mass and therefore any bitterness. This gives the caramelized almond significantly more space, allowing it to stand out much more clearly than it would under a strong coating. Out of all three varieties, this is the sweetest by comparison.\u003c\/p\u003e\n\u003cp\u003eBecause cocoa butter softens at body temperature, the light coating melts faster when eaten than a dark one, releasing the core sooner. The caramelized crust underneath the coating remains clearly detectable, however.\u003c\/p\u003e\n\u003cp\u003eThe incorporated praline made of roasted hazelnuts and almonds adds a warm nutty note underneath that binds the light melt together. With the tart cocoa on the outside, a well-rounded, light flavor is created without any sharp transitions, making this variety the calmest of the three characters. If you have children at the coffee table, this is the one that will be most popular.\u003c\/p\u003e\n\n\u003ch3\u003eCocoa butter requires a cool hand\u003c\/h3\u003e\n\u003cp\u003eWhite chocolate is the most sensitive of the three coatings, as it contains a high amount of cocoa butter and little else, meaning it does not forgive any excess heat in the kettle. If it is applied at too high a temperature, it loses its melt-in-the-mouth quality and becomes grainy, which would be immediately noticeable.\u003c\/p\u003e\n\u003cp\u003eIt therefore demands more attention than any other coating in the workshop, and it is applied in thinner layers in the kettle than a dark couverture to ensure there is enough time for it to harden between layers.\u003c\/p\u003e\n\u003cp\u003eFor this reason, the panning process takes longer for this variety than for its dark siblings, and cooler air is used in the \u003cem\u003eobrador\u003c\/em\u003e (workshop) so that each layer hardens cleanly. The soft, almost creamy melt in the mouth is ultimately the result of this patience. This variety also prefers to be stored in a cool place rather than a warm one.\u003c\/p\u003e\n\n\u003ch3\u003eWhy they are brown on the outside\u003c\/h3\u003e\n\u003cp\u003eThose expecting a snow-white praline might be surprised when opening the box, as this variety is also finished with a dusting of cocoa powder, leaving them matte brown. It is only when you bite into them that the light coating underneath is revealed, and the tart dust balances the sweetness exactly where it is needed. In this case, the exterior color tells you nothing about the contents.\u003c\/p\u003e\n\u003cp\u003eThings get bolder with the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln\"\u003edark variety\u003c\/a\u003e and saltier with the \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-karamell\"\u003ealmonds with salted caramel\u003c\/a\u003e, while this one remains the most understated. For a quiet afternoon, this is exactly the right choice. All three come from the same workshop in Penedès and can be found among our \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003echocolate-covered nuts and fruits\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePaired with black tea, fresh berries, or a glass of Cava, they make a subtle dessert that doesn't steal the show from anyone. They work just as well alongside figs and grapes on a dessert plate. That is exactly where their charm lies.\u003c\/p\u003e","brand":"Marlona","offers":[{"title":"80 g","offer_id":53071460663630,"sku":"030DAN106170","price":4.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marlonas-classic-schoko-mandel-praline-80g.jpg?v=1750982175"},{"product_id":"marlonas-classic-schoko-mandeln-karamell-sale","title":"Schokomandeln mit gesalzenem Karamell – SALE","description":"\u003ch2 id=\"speakable-headline\"\u003eMarlona Schokomandeln mit gesalzenem Karamell aus Spanien\u003c\/h2\u003e\n\u003cp\u003eDiese Schachteln haben ein kurzes Mindesthaltbarkeitsdatum, es endet am 30.11.2026. Bis dahin sichert Marlona Geschmack und Biss der Mandeln zu, und kühl und trocken gelagert bleibt die Schokolade glatt und die Kruste knusprig. Weil die Zeit bis dahin knapp ist, geben wir die Schachteln günstiger ab.\u003c\/p\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eDie Schokomandeln mit gesalzenem Karamell von Marlona sind karamellisierte Mittelmeermandeln unter einer Hülle aus dunkler und weißer Schokolade, gesalzen, mit einer Toffeenote versehen und außen mit Kakao bestäubt. Auf der orangefarbenen Schachtel heißen sie Caramelo con un punto de sal.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchokomandeln mit gesalzenem Karamell\u003c\/strong\u003e sind die süß-salzige Sorte der Reihe Marlona Classic von Marlona aus Olèrdola im katalanischen Penedès. Zur dunklen Hülle kommt hier weiße Schokolade dazu, dazu eine feine Prise Salz und eine warme Toffeenote. Achtzig Gramm reichen für einen langen Abend zu zweit, wenn man sich Mühe gibt.\u003c\/p\u003e\n\n\u003ch3\u003eSüß, salzig und ein Hauch Toffee\u003c\/h3\u003e\n\u003cp\u003eDas Salz sitzt nicht als grobes Korn obenauf, sondern steckt in der Hülle selbst und meldet sich erst, wenn die Schokolade auf der Zunge schon schmilzt. Genau in diesem Moment zieht es die Süße zurück und macht Platz für die Toffeenote, die warm und ein wenig nach gebranntem Zucker schmeckt. Die weiße Schokolade in der Hülle sorgt dabei für den weichen Übergang.\u003c\/p\u003e\n\u003cp\u003eDarunter liegt die karamellisierte Mandel mit ihrer knusprigen Kruste, die dem weichen Schmelz etwas zum Beißen entgegensetzt. Süß und salzig wechseln sich so in jedem Bissen ab, und wer einmal angefangen hat, stellt die Schachtel selten wieder weg. Der feine Kakaostaub außen hält die Süße zusätzlich im Rahmen. Für alle, die Salzkaramell mögen, ist das die naheliegende der drei Sorten.\u003c\/p\u003e\n\n\u003ch3\u003eZucker, Honig und ein heißer Kessel\u003c\/h3\u003e\n\u003cp\u003eAlles beginnt mit der ganzen Mandel im heißen Kessel, wo sie so lange in Zucker und Honig gewendet wird, bis der Zucker schmilzt und sich als knusprige Kruste um den Kern legt. Der Honig macht diese Kruste dunkler und weicher, als Zucker allein es könnte, und bringt eine leise Blütensüße mit. Der Kessel läuft dabei so langsam, dass keine Mandel bricht.\u003c\/p\u003e\n\u003cp\u003eErst wenn die Mandeln abgekühlt und wieder hart geworden sind, kommt die Schokolade dazu, denn auf einer warmen Kruste würde sie nie gleichmäßig haften. Diese Reihenfolge entscheidet darüber, ob am Ende ein knackiger Kern in weicher Hülle sitzt oder eine zähe Masse daraus wird. Aus diesem Grund braucht eine einzige Charge mehrere Stunden Zeit.\u003c\/p\u003e\n\n\u003ch3\u003eWarum das Salz die Süße bändigt\u003c\/h3\u003e\n\u003cp\u003eSalz betont Süße und begrenzt sie im selben Moment, und auf diesem kleinen Widerspruch beruht der ganze Erfolg des Salzkaramells. In dieser Schachtel ist er auf die Größe einer Mandel geschrumpft, ohne dass von der Wirkung etwas verloren geht. Zu viel Salz würde die Mandel überdecken, zu wenig bliebe wirkungslos.\u003c\/p\u003e\n\u003cp\u003eWeil die Süße gebremst bleibt, verträgt sich die Sorte gut mit Milchkaffee und Cappuccino, wo andere Pralinen schnell zu viel werden, und auf einem Löffel Vanilleeis wird sie zur schnellen Nachspeise. Die herbe Schwester ist die \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln\"\u003edunkle Sorte\u003c\/a\u003e, die milde die \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-praline\"\u003ein weißer Schokolade\u003c\/a\u003e, und beide stehen bei den \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003eschokolierten Nüssen und Früchten\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eDie orangefarbene Schachtel mit den goldenen Ornamenten fällt auf dem Kaffeetisch sofort auf und wird meist noch am selben Nachmittag geöffnet. Als Mitbringsel im Herbst ist sie damit eine sichere Wahl. Im Winter steht sie neben heißer Schokolade genauso richtig wie neben Kaffee.\u003c\/p\u003e","brand":"Marlona","offers":[{"title":"80 g","offer_id":61403497726286,"sku":"030DAN106172-SALE","price":3.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marlonas-classic-schoko-mandeln-karamell-80g.jpg?v=1750982172"},{"product_id":"marlonas-classic-schoko-mandeln-sale","title":"Schokomandeln in dunkler Schokolade – SALE","description":"\u003ch2 id=\"speakable-headline\"\u003eMarlona Schokomandeln in dunkler Schokolade aus Katalonien\u003c\/h2\u003e\n\u003cp\u003eDiese Schachteln tragen ein kurzes Mindesthaltbarkeitsdatum, es endet am 30.11.2026. Bis dahin sichert Marlona zu, dass die Karamellkruste knackt und die dunkle Hülle sauber schmilzt, solange die Schachtel kühl und trocken steht. Weil die Zeit bis dahin knapp ist, geben wir sie günstiger ab.\u003c\/p\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\u003cp\u003eDie Schokomandeln in dunkler Schokolade von Marlona sind ganze Mittelmeermandeln, die in Zucker und Honig karamellisiert, im Kessel Schicht um Schicht mit dunkler Schokolade umhüllt und zum Schluss mit feinem Kakao bestäubt werden. Auf der Schachtel tragen sie ihren spanischen Namen Dark Praliné.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eSchokomandeln in dunkler Schokolade\u003c\/strong\u003e sind die kräftigste Sorte der Reihe Marlona Classic von Marlona aus dem Penedès bei Barcelona. Unter dem matten Kakaomantel liegt eine Hülle aus dunkler Schokolade, und darunter wartet eine ganze Mandel mit knuspriger Karamellkruste. Achtzig Gramm füllen die schwarze Schachtel, die mit ihren goldenen Ornamenten eher nach Schmuckkästchen aussieht als nach Naschwerk.\u003c\/p\u003e\n\n\u003ch3\u003eErst knackt es, dann wird es weich\u003c\/h3\u003e\n\u003cp\u003eBeim ersten Bissen bricht die Karamellkruste hörbar, und gleich danach schmilzt die dunkle Schokolade nach und legt sich weich um den Bruch. Der Kakaostaub außen bleibt herb und trocken, während die Mandel darunter süß, ölig und deutlich geröstet schmeckt. Zwischen diesen beiden Polen spielt sich der ganze Reiz dieser kleinen Praline ab. Die Mandel bleibt dabei ganz und zerfällt auch beim Kauen nicht.\u003c\/p\u003e\n\u003cp\u003eMandeln aus dem Mittelmeerraum bringen von Haus aus ein feines, fast buttriges Aroma mit, das eine kräftige Schokolade gut verträgt. Die dunkle Hülle nimmt der karamellisierten Mandel darum ihre Spitze, ohne sie je zu übertönen, und zurück bleibt eine leicht bittere Süße wie von einer guten Tafel. Zu einem Espresso nach dem Essen sitzt dieser Ton genau richtig.\u003c\/p\u003e\n\n\u003ch3\u003eSchicht um Schicht im Kessel\u003c\/h3\u003e\n\u003cp\u003eDragieren heißt, dass sich die karamellisierten Mandeln stundenlang im Kessel drehen, während die flüssige Schokolade in kleinen Mengen dazukommt und jede Lage fest werden muss, bevor die nächste aufgetragen wird. So wächst die Hülle langsam von innen nach außen, bis sie jede einzelne Mandel gleichmäßig umschließt.\u003c\/p\u003e\n\u003cp\u003eJe langsamer diese Lagen aufeinandertreffen, desto feiner wird der Biss und desto glatter die Oberfläche unter dem Kakao. Beschleunigen lässt sich das nicht, denn zu viel Schokolade auf einmal läuft zusammen und die Dragees geraten streifig und ungleich. Am Ende sieht man der fertigen Praline diese Arbeit nicht an, man schmeckt sie nur. Im Obrador in Olèrdola laufen die Kessel dafür in kleinen Chargen.\u003c\/p\u003e\n\n\u003ch3\u003eDer Kakao macht sie matt\u003c\/h3\u003e\n\u003cp\u003eZum Schluss laufen die fertigen Dragees durch feines Kakaopulver, das der Schokolade den Glanz nimmt und ihr die samtige, leicht raue Oberfläche gibt, an der du die Sorte schon in der offenen Schachtel erkennst. Geschmacklich ist dieser Staub das Gegengewicht zur Süße im Kern. Matt statt glänzend ist bei dieser Sorte also volle Absicht.\u003c\/p\u003e\n\u003cp\u003eDeshalb fällt die dunkle Sorte herber aus als die \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-karamell\"\u003eMandeln mit gesalzenem Karamell\u003c\/a\u003e und deutlich kräftiger als die \u003ca href=\"\/en\/products\/marlonas-classic-schoko-mandeln-praline\"\u003eMandeln in weißer Schokolade\u003c\/a\u003e, die beide milder ausklingen. Wer die Reihe zum ersten Mal öffnet, findet hier den kräftigsten Einstieg. Alle drei stammen aus derselben Werkstatt im Penedès und stehen bei den \u003ca href=\"\/en\/collections\/schokolierte-nuesse-fruechte\"\u003eschokolierten Nüssen und Früchten\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eDie schwarze Schachtel mit dem geschwungenen M ist so gestaltet, dass sie ohne Geschenkpapier auskommt, und gerade in der Adventszeit ist das ein Argument. Wer sie weitergibt, verschenkt etwas, das nach Katalonien schmeckt und trotzdem in jede Manteltasche passt.\u003c\/p\u003e\n\u003cp\u003eZu Espresso, zu Cava und zu kräftigem schwarzen Tee macht die Schachtel am Abend die Runde, und länger als einen Abend hält sie selten.\u003c\/p\u003e","brand":"Marlona","offers":[{"title":"80 g","offer_id":61403655536974,"sku":"030DAN106171-SALE","price":3.45,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/marlonas-classic-schoko-mandeln.jpg?v=1750982138"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/collections\/marlona-logo.png?v=1788465485","url":"https:\/\/nurgutes.eu\/en\/collections\/marlona.oembed","provider":"nur Gutes","version":"1.0","type":"link"}