Several years ago, Caroline and Didier’s son Thomas embarked on an adventure « Terre et Abeilles (Land and Bees) »: 20 hectares of almond groves and 40 beehives between Rochemaure and Montélimar. This is how it came about …
Traditionally-made chocolate-coated fruit and nuts
A marriage made in heaven !
These sweets can be likened to a marriage, a joyful blend of intense, carefully-selected chocolate and flavoursome dried fruit or nuts…
In no way should one taste overpower the other… we aim for a delicious, well-balanced combination.
We combine chocolate and fruit to obtain a delicious experience.
A manufacturing process with several stages
The fruit or nuts are placed in rotating drums. Coating takes place in three stages.
Successive coats of chocolate (plain, milk or gianduja) are applied in the drum using a blast of cold air.
The drums rotate slowly and the pieces of fruit rub against one another so that the chocolate coating is smooth and equally distributed around the fruit or nuts. (This step is not necessary for dusted items.)
An edible glaze is applied to preserve the shiny aspect of the chocolate.
For dusted items, the edible glaze is replaced by sifted cocoa powder or icing sugar.