Whole toasted almonds from California are coated in dark chocolate with a hint of burnt caramel and finished with a light dusting of cocoa powder. In-house dragee panning is a specialty of Recchiuti.
What is panning? It's an old world method of thinly coating nuts and fruits with chocolate. The number of layers is driven by balancing equal part nut or fruit to chocolate. Get a look at the making of our dragees.
Valencia peanut butter is folded into a smooth blend of dark milk chocolate and finished with a sprinkle of fleur de sel for the ultimate sweet-and-salty flavor combination. Grown in the south and dried naturally in the sun (much like the process of cacao drying), the Valencia peanuts used in our Peanut Butter Pucks are smaller and sweeter — and tastier — than their more common counterparts.
A little salty, a little sweet and a whole lot of crunch and snap! We've reinvented a traditional European confection with our Cacao Nib and Fleur de Sel Mendiants. Our custom semisweet chocolate blend is topped with crunchy caramelized cacao nibs and finished with a touch of fleur de sel. Elegant on their own, or the perfect accompaniment to your favorite treat!