The Fruit Paste
Fresh fruits, put in pulp, to which sugar is added for a slow cooking, the whole poured then in moulds before drying then cut with the “guitar” followed by a coating of crystal sugar.
It seems so simple!
Fresh fruits, put in pulp, to which sugar is added for a slow cooking, the whole poured then in moulds before drying then cut with the “guitar” followed by a coating of crystal sugar.
It seems so simple!
May contain traces of nuts and gluten.
Nutrition Facts-Serving size: 100 gr
This pastry was introduce in Provence at the XV century, at the King Rene’s court. The Calisson is a receipe based on a mix of almonds and candied fruits, we have been making in the traditional way since 5 generations.
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)
The authentic taste of childhood, made according to the Justin Lilamand’s recipe. Traditional individual portions: sweet sticks of 30g.
Chocolate candies made of almonds from Provence, coated with a layer of dark chocolate then a layer of white chocolate, tinted with different colors of green and black reconstituting the cameo of natural olives.