Sugar-Coated Elegance

Artisan
Dragée

From Jordan almonds to hazelnut pralines, each dragée is panned in slow-spinning copper drums until perfectly smooth, then polished to a luminous candy-shell finish.

The Art of Panning

Dragée-making is a patience test that rewards mastery. Over 12–14 hours of slow copper-drum panning, layers of sugar are applied to roasted nuts, each coat drying before the next begins.

We use only real chocolate couverture and Arabic gum (a traditional binder from Sudan) — no artificial glazes — to achieve a coating that has crunch, depth, and a beautiful natural sheen.

ARTISAN PANNED

THE COLLECTION

Our Rare Varieties