Science explains how almonds and chocolate are just made for each other.
Why are almonds and chocolate, valued for their taste and texture, treasured even more when combined? Science suggests their common flavor components suffuse to delight taste buds even while their unique molecular architecture create mutually complementing sensual textures.
In the realm of culinary pleasures, chocolate reigns supreme while almonds are universally the most popular tree nut. When one bites into chocolate, the instantaneous reactions tend to be largely about its flavor—sweet, bitter-sweet, dark, or milk. When combined with almonds, its ketones, pyrazines, terpenes, acetyl pyrroles, and benzaldehyde and a hundred other minor aromatic components intermingle with the furans, trimethylpyrazine, terpenes, pyrroles, and benzaldehyde of almonds to create a tapestry of flavors that rates even higher on the delightfulness scale. The taste of chocolate, intensely redolent of childhood memories, is obviously affected not only by the kind of chocolate (milk or dark) and how it was made, but also by what else is consumed alongside. The bitter-sweet characteristic chocolate notes seem to pop with every bite that includes the sensual almond.