Gianduja chocolate-coated almonds - tin box200g

Festive colours for these Gianduja pebbles (milk chocolate and hazelnut paste). Discover the delicacy of an almond covered in a thin layer of chocolate. It was Catherine de Médicis who turned this product into a traditional French pastry, bringing with it the high standards of quality, refinement and elegance that characterise French pastry-making today.

net weight 140g

Dragées embody the elegance and refinement of French confectionery.

Their origin dates back to Antiquity and has evolved over the centuries. The first sugared almonds, known as “comfits,” were almonds covered in honey and hardened. These sweets were often used to aid digestion after meals.

During the Renaissance, sugared almonds gained popularity among European nobility where they were often given as gifts on special occasions. Recipes and manufacturing techniques evolved at this time.

Sugared almonds come in a multitude of varieties and colors, meeting the expectations of all occasions, whether weddings, baptisms or simple moments of indulgence.

Almond sugared almonds, classic and timeless, rub shoulders with delicately scented chocolate sugared almonds. The almonds and hazelnuts used are carefully chosen for their taste and texture, then coated with a thin layer of sugar which provides crunch and sweetness.