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!"
I did send a note to the concierge address: proposing/recommending prettier packaging for this box ~
The combination of fruit/nut and chocolate is absolutely divine. Definitely a taste sensation for the palate all chocolate connoisseurs must experience.
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."