Consumers are paying more attention to what’s in their food by reading labels and forgoing products that have unrecognizable ingredients, high fructose corn syrup, preservatives, artificial flavors, and colors – leaving food manufacturers to figure out how to make food products simpler, tastier, and economical by including as few ingredients as possible. Even the Wall Street Journal – a newspaper known more for business coverage than trend spotting – recently (August 9, 2016) reported that food companies are touting simplicity in response to consumers preference to recognize what they eat (see Packaged Foods’ New Selling Point: Fewer Ingredients). Read more
Oro Cacao is Spanish for “gold cocoa” which is what you get when you mix the best almonds in the world with deep dark cocoa, sugar, and salt. Marcona almonds from Spain are sometimes referred to as the “Queen of Almonds” because they are sweeter, richer, and rounder than the California variety.
In Spain, macrona almonds are usually blanched to remove the outer skin and then sold in bulk or packaged. Traditionally, Spaniards carefully sauté the nuts in hot olive oil until the nuts reach a light brown color and then drain the nuts on paper towels. While warm, the nuts are sprinkled with salt and served as a snack or appetizer. Read more