Pâte de Fruits

Originally developed during Michael Recchiuti's pastry chef days, these thinly sliced Granny Smith apples are soaked in key lime juice before being dried and dipped in semisweet chocolate. These paper-thin slices of fruit and fine chocolate are just as delicate as they are delicious and make the perfect light treat, teacher's gift, or after school snack.  

"Adds sparkle to our day." 

In-house dragée panning is a specialty of Recchiuti in which we take nuts and fruit and thinly coat them with chocolate. The number of chocolate layers a confection received is driven by balancing equal parts of the fruit or nut to the chocolate. With Burnt Caramel Almonds and Hazelnuts, Peanut Butter Pearls, and Cherries Two Ways, you get the best of our most addictive dragées all in one box. Perfect as a little sweet and crunchy mid-afternoon pick-me-up or as a beautiful host gift. 

"This is the finest chocolate this side of Switzerland!" 

Made with toasted California almonds, thinly coated with our signature dark chocolate with a hint of burnt caramel, and finished with a light dusting of cocoa powder, we've created a perfectly snackable confection. We recommend trying these along with our other favorite dragée in our Dragée Sampler to have enough to share with everyone.

"This is the hostess gift that replaces a bottle of wine." 

Our Cherries Two Ways includes a combination of dried Sour Morello cherries from Michigan and candied wild Amareno cherries from Italy. Drenched in dark chocolate and coated with a light dusting of cocoa powder, these make for our favorite sweet and sour profile. We recommend trying these along with our other favorite dragees in our Dragee Sampler to have enough to share with everyone. 

"Gorgeous, intense, succulent Recchiuti flavors."