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I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond in it.

My question is: should I roast the almonds before adding into the ganache? I'm looking for a crunchy texture for the almonds.

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Yes, roast the almonds. Be careful not to burn them. You can roast them in a dry skillet, tossing them frequently until aromatic and slightly darkened, or in the oven for maybe 25 minutes at 200°F (95°C).

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  • This is a good answer. Flaked almonds are readily available and could also be used. The roasting time would be reduced to at most 5 minutes. – Mark Wildon Mar 21 at 9:12
  • I assume you mean Fahrenheit, but could you clarify that in your answer to avoid the risk of unwary Celsius users singeing their bits? – Spagirl Mar 21 at 13:31
  • I am surprised by the edit. My experience and online recipes, e.g. bbc.co.uk/food/recipes/roastedalmonds_70353, wikihow.com/Roast-Raw-Almonds all suggest that 200°C is about right. I think 95°C is far too low: this won't even toast bread! – Mark Wildon Mar 22 at 10:25
  • Roasting for a shorter time at a higher temperature is possible, but it leads to the formation of acrylamide. Here is an article which explains this for more info. almonds.com/sites/default/files/content/attachments/… – myklbykl Mar 22 at 10:52
  • Thanks, that is interesting. I'm still surprised 95°C is hot enough to roast the almonds, rather than just warm them through. Still, the linked article does say that acrylamide forms at 120°C. – Mark Wildon Mar 22 at 14:36

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