Häagen-Dazs · Desserts
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The almonds are coated before they go in, and that's the detail that makes the whole thing work. Chocolate seals the nut from the moisture around it, so it stays crisp for the life of the tub, and it means every almond arrives with chocolate attached rather than separately. Almond is the nut that turns up most often in chocolate, for practical reasons. It toasts without going bitter, and it stays hard in a frozen base where a softer nut goes limp. Swiss is a style claim and not a protected one. What it points at is conching, the long slow mixing Rodolphe Lindt worked out in Bern in 1879, which coats the particles in cocoa butter so the chocolate feels smooth instead of gritty.
