While best known for their pivotal role in Bakewell tarts, almonds actually have a myriad of uses and pair beautifully with many other flavours. The almond is an incredibly versatile nut that works well in both chocolate and bakery, whether you add ground almonds directly into your bakes for a gluten free alternative to flour, or you sprinkle almond strips or almond flakes into your bars for added texture and a subtle nutty flavour. Our almond nut paste is also perfect for making almond croissants, or creating your own gianduja!

If you prefer something a little stronger, almond flavour drops offer the classic Battenburg aroma, and paired with our premium marzipan from Lubeca, it’s a match made in heaven.

Dip our fine quality Montelimar nougat in dark chocolate for a decadent treat, or pipe Cacao Barry Heritage Hazelnut and Almond Praline into a milk chocolate shell for a smooth, satisfying experience.

You can even create some deliciously boozy bonbons by adding Amaretto to a ganache, or simply top off your dessert with Colac’s amaretto topping sauce! The possibilities are endless…