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The recipe of calisson, Provence's almond-shaped signature confectionery, dates back to the 15th century. This delicious specialty is made of a paste made of candied fruit (mainly melon and orange) and ground almonds topped with a thin layer of white icing. Its taste is not unlike marzipan, with a fruitier flavor. 

The origin of Chabert & Guillot dates back to the early 19th century, as Alexandre Chabert started a pastry shop in Montélimar. Leading nougat maker Chabert & Guillot has remained Montélimar-based and family-run to this day.

260 grams / 8.11 oz

Ingredients: almonds, candied melons, sugar, wheat glucose-fructose syrup, unleavened bread

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  1. Flavor of Provence in your home!

    Posted by JP on 17th Nov 2017

    This is my 'go to' dessert to remember our vacation in Provence!...it works every time. memorable!

 

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