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
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.
The authentic taste of childhood, made according to the Justin Lilamand’s recipe. Traditional individual portions: sweet sticks of 30g.
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°)