Penumbra de Café

Zales & Rego Verified independent store

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The Spanish-Catalan almendras garrapiñadas and the French praliné share a single technique: roast the almond, caramelise sugar to amber over the kernel, cool to a brittle shell. Co ffee in Twilight uses the Marcona, the round, sweet, oil-rich Spanish almond from Andalucía and Valencia, and threads finely ground coffee through the caramel. The almond is the lead and the caramel coat is structural rather than dominant; the praline-warm body of the kernel speaks first, the chlorogenic-acid bittersweet of the coffee threads through, the burnt-sugar butterscotch closes the loop. Show more