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.
225 grams / 7.9 oz (18 pieces)
Ingredients: almonds, candied melons, sugar, wheat glucose-fructose syrup, unleavened bread