Almond Dragées

Preparation info

  • Difficulty


  • Yield: Approximately

    800 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 280 g 10 oz 14%
Water 90 g 3 oz 5%
Almonds, blanched, untoasted 930 g 32 oz 46%
Butter 40 g 1 oz 2%
Chocolate, melted, tempered, for coating 650 g 23 oz 32%
Cocoa powder 20 g 1 oz 1%
Batch Size 2010 g 70 oz 100%


  1. Combine the sugar and water in a wide saucepan. Cook to the thread stage, about 110°C/230°F. (See Stages of Sugar Cooking.)
  2. Remove from the heat and add the almonds. Stir vigorously off the heat until the almonds fully crystallize and separate into individual sugar-coated nuts.
  3. Return the pan to the heat. Cook the almonds, stirring constantly, until the sugar has caramelized and the almonds are toasted. Moderate the heat to ensure good caramelization without scorching.
  4. Add the butter. Stir to coat the almonds evenly.
  5. Pour the coated almonds onto an oiled marble slab. Separate them as they cool.
  6. When the nuts have cooled to room temperature, refrigerate them for 5 minutes before proceeding.
  7. Place the lightly chilled almonds in a large stainless-steel bowl. Add a third of the tempered chocolate, and stir vigorously until the chocolate sets and the almonds again separate into individual nuts.
  8. Refrigerate the nuts for 5 more minutes. Repeat with another third of the chocolate.
  9. Repeat the refrigeration and chocolate-coating cycle one more time.
  10. After the third addition of chocolate, sift the cocoa powder over the nuts. Stir to coat evenly. Shake off excess.

Coriander Dragées

Use the same technique with the following: 100 g/3.5 oz of sugar, 30 g/1 oz of water, 100 g/3.5 oz of coriander seeds, 20 g/0.75 oz of butter, 200 g/7 oz of tempered chocolate, and 20 g/0.75 oz of cocoa powder.

Hazelnut or Macadamia Dragées

Replace the almonds with untoasted hazelnuts or macadamias.