Catanies is a chocolate preparation native to Vilafranca del Penedes, Spain. It looks very similar to truffles, but slightly oval in shape. The key flavor is imparted by chocolate, caramel and almond.

History

In 1946, Joseph Cudie, a chocolatier from Spain claims to have developed this gourmet cro crem (creamy nut praline) which later came to be known as Catanie (named after the house in which he ran his patisserie).

Ingredients and Method

The key ingredient is Marcona almonds. They are slightly smaller and sweeter than the California almonds. They are considered as one of the highest quality almonds of the world.

Praline is the secondary ingredient for making catanies.

Traditionally, each Marcona almond was delicately picked with a two teeth fork and carefully dipped in white praline and then lightly dusted with cocoa powder.

Serving

Catanies are given as gifts. They are eaten as candies.

Nutrition and Health Facts

Serving size – 1 piece (5g)

Calories – 26 cal , fat – 1.5g , sugars – 1.9g , dietary fiber – 1g

• Marcona almonds are a good source of antioxidants and phyto nutrients.
• They are also rich in other vital minerals like iron, zinc, magnesium and have the maximum calcium compared to most nuts. 
• They are promoted all over the world for keeping the heart healthy and also lowering the chances of heart ailments.
• They are a good source of  dietary fiber and help in digestion.

Trivia

• Marcona almonds are also called as the ‘Queen of almonds’.