The Almond Argument

Three members have scored this bar, and the average sits at 4.3 out of 5. That is a strong return for a milk chocolate at 35% cacao, a level that can invite skepticism from anyone who defaults to the 70s and above. What earns it those squares is the specificity of its parts: Sicilian almonds, whole and in paste form, alongside honey rather than refined sugar as the primary sweetener. The honey shifts the sweetness away from the flat and toward something with a little texture of its own. The almonds give you two registers at once, crunch from the whole nuts and a softer, more integrated note from the paste worked into the chocolate itself. At 35%, the cacao steps back and lets that combination do the talking. Sometimes that is exactly the right call.