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 …
Arnaud Soubeyran toffee is made in keeping with age-old tradition
Why hand-made ?
Because our toffee is cooked in a copper cauldron under the watchful eye of a nougat confectioner who stirs it slowly for an hour and a half using a wooden spatula.
Butter, sugar, and depending on the recipe : dried fruit, ‘fleur de sel’ (natural sea salt), chestnut puree, milk, crème fraîche, lavender honey, candied orange peel, chocolate.
Cooking takes place in two stages, in a copper cauldron and on the range.
The sugar and water are mixed and heated until caramel syrup is formed.
The butter is added to deglaze, then the ingredients relevant to that day’s recipe (milk, cream, honey, etc.)
The mixture is heated to the required temperature for a second time before being poured into trays.
After it has cooled, the toffee is removed from the trays and is ready to be cut up.