Chocolate and Mandolat Almonds - La Fattoria Della Mandorla

The Chocolate and Mandolat Almonds elevate the concept of artisanal confectionery through an exclusive, locally sourced recipe created entirely by La Fattoria della Mandorla. The company manages a short and entirely organic supply chain in Toritto, an exceptional area located at the foot of the Alta Murgia National Park. The distinctive feature of this recipe is the inclusion of Mandolat, a patented invention that transforms almonds into a versatile, creamy and soluble plant-based alternative. The combination of the prized native Filippo Cea cultivar, celebrated throughout the gastronomic world for its generous shape and rich aromatic profile, chocolate and Mandolat creates a single-variety dragée of remarkable depth and complexity.

The processing method follows meticulous steps to ensure an impeccable texture while preserving the purity of the raw ingredients. After harvesting, the organic almonds undergo controlled dry thermal roasting, an essential step that gently browns the almond and develops its internal fragrance. The whole almonds are then transferred to traditional artisanal coating pans, where they are enveloped in a carefully balanced blend of fine chocolate and Mandolat. This slow coating process creates a dense, velvety and naturally sweet outer layer, capable of delivering the characteristic roundness of traditional confectionery without relying on animal-derived ingredients, while maintaining a perfectly smooth and homogeneous finish.

An interesting fact about the Filippo Cea cultivar lies in its centuries-old history: the mother tree was identified in the early 20th century in the countryside around Toritto, becoming a genuine heritage of Mediterranean biodiversity. From an organoleptic perspective, this confectionery speciality offers a perfectly balanced and enveloping flavour profile: upon biting, the initial creaminess of the coating releases the delicate, milky notes of Mandolat, which then blend with the crunchy texture of the almond and its persistent underlying sweetness. The result is a confection with a velvety texture and a clean aromatic bouquet, ideal for those seeking a complete immersion in the native flavours of the Murgia.

In the culinary world, the versatility of this organic dragée is exceptional, both for direct consumption and in pastry-making. It is extraordinary to enjoy on its own as a sophisticated after-dinner treat, offering a refined indulgence to share with guests and connoisseurs during convivial occasions. In artisanal preparations, these confections can be used whole to finish the surface of modern cakes, plant-based cheesecakes and spoonable mousses. Finely chopped, they become an outstanding garnish for ice-cream cups and traditional puddings, or an elegant accompaniment to a cup of espresso or a selection of fine after-dinner liqueurs.