Signature Dragée Trio

This assortment brings together three distinct styles of dragée, each built around a different caramelized nut and finished in a chocolate shell. The process layers sugar and couverture over roasted nuts in a rotating pan until each piece develops a crisp, even coating. Inside: the snap of caramel around a toasted core, followed by the melt of tempered chocolate.

The almond version uses organic California fruit from a single farm, selected for consistent size and a balanced roasted flavor that neither dominates nor disappears under the coating. Piedmont hazelnuts bring intensity and natural sweetness, a cultivar prized in northern Italy for its concentrated nut character. Dominican macadamias contribute buttery richness and a softer crunch, grown in the same region that supplies the cacao beans used in the chocolate.

Each nut was chosen after months of side-by-side tasting that included varieties from multiple growing regions and processing methods. The final trio reflects decisions about flavor, texture, and how each nut interacts with caramel and chocolate. You get three separate containers, one for each variety, so you can taste them individually or compare them side by side.

The result is a collection that works as a tasting experience rather than a grab-and-go snack. Each piece is small enough to eat in one or two bites, and the crunchy shell gives way quickly to the layered interior. The trio format lets you notice how much the nut itself shapes the overall impression—what changes and what stays constant when the technique remains the same but the core ingredient shifts.