Nutty
Almond
marzipan, raw almond, amaretto
Almond notes in chocolate range from the mild, slightly sweet flavor of raw almonds to the intense, almost-sweet richness of marzipan or amaretto. This note is often perceived as a soft, rounded nuttiness that bridges fruity and roasted character.
What Causes It
Benzaldehyde (the same compound responsible for almond extract) forms during fermentation and roasting of cacao. It is particularly prominent in certain Venezuelan and Peruvian origins. Light roasting tends to preserve the raw almond quality; darker roasting pushes it toward a more intense, marzipan-like character.
Where to Find It
Venezuelan Criollo-heavy beans are the classic source of almond notes. Hacienda La Esmeralda and similar fine-flavor Venezuelan origins are good references.