Discover our interpretation of the traditional calisson of Provence, France: a tender almond and candied citrus confection delicately scented with orange blossom water, then coated in fine chocolate. Assorted, with three white chocolate and three dark chocolate calissons
The legend of the calisson
According to a beloved Provençal legend, calissons were created in 1454 for the wedding of King René of Anjou and Queen Jeanne de Laval. The queen was said to be solemn and rarely smiled. But when she tasted the delicate almond and candied-fruit confection, her face finally brightened. When she asked what it was called, the reply was understood as “di calin soun” - “these are little hugs.” Thus, legend says, the calisson received its name.
Ingredients: Almonds, candied citrus fruit (orange and lemon), sugar, orange and apricot jam, white chocolate and/or dark chocolate, and orange blossom water.
Discover our interpretation of the traditional calisson of Provence, France: a tender almond and candied citrus confection delicately scented with orange blossom water, then coated in fine chocolate. Assorted, with three white chocolate and three dark chocolate calissons
The legend of the calisson
According to a beloved Provençal legend, calissons were created in 1454 for the wedding of King René of Anjou and Queen Jeanne de Laval. The queen was said to be solemn and rarely smiled. But when she tasted the delicate almond and candied-fruit confection, her face finally brightened. When she asked what it was called, the reply was understood as “di calin soun” - “these are little hugs.” Thus, legend says, the calisson received its name.
Ingredients: Almonds, candied citrus fruit (orange and lemon), sugar, orange and apricot jam, white chocolate and/or dark chocolate, and orange blossom water.
