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Leonard Parli Mini Calissons 65g

Leonard Parli Mini Calissons 65g- Leonard Parli’s Calissons encapsulate the essence of Provencal artistry, bringing you a sensory experience that reflects the rich culinary heritage of southern France. Crafted with precision and passion, each almond-shaped delicacy is a masterpiece of flavors and textures.


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Expiry Date: October 5, 2024

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Leonard Parli Mini Calissons

Founded in 1874, Maison Léonard Parli owes its fame to the calissons of Aix . Since then, artisans have been perpetuating this gourmet tradition for more than a century.

Maison Léonard Parli offers a variation of its candied fruit chocolate-covered and calissons. Loyal staff at Maison PARLI manually package all of Leonard Parli’s specialties. We rigorously control the boxes during packaging. The double verification by the production manager reinforces the quality of these meticulous controls. Léonard PARLI confectionery is also free of artificial flavors, made in Provence and certified GMO-free.


Candied fruit 44% (melon, glucose syrup, oranges), ALMONDS 42%, glucose syrup, sugar, water, EGG white, wafer (potato starch, sunflower oil).

Nutrition Facts

Saturated fatty acids1.71g/100g

1.What are Calissons?

Calissons are a traditional French confection originating from the town of Aix-en-Provence. Almond-shaped sweets boast a unique flavor and texture, frequently linked to joyous events and special gatherings. Here’s a basic rundown of the usual process for making calissons:


  1. Almonds: Finely ground almonds or almond meal is the primary ingredient.
  2. Icing Sugar: Used to sweeten the almond mixture.
  3. Candied Fruit: Candied melon is often used, adding to the distinctive flavor and texture.
  4. Orange Zest: Adds citrusy notes to the calissons.
  5. Rice paper is edible and serves as the base for shaping the calissons.


  1. Blanching Almonds:
    • People frequently blanch almonds to eliminate the skins. You can achieve this by boiling the almonds briefly and then peeling off the skins.
  2. Almond Grinding:
    • Finely ground or processed blanched almonds create almond meal. The goal is to achieve a smooth texture.
  3. Candied Fruit Preparation:
    • Candied melon is finely chopped or processed. It’s a key ingredient that adds both flavor and texture to calissons.
  4. Mixing Ingredients:
    • Combine the ground almonds, icing sugar, candied fruit, and orange zest. They often work the mixture to create a smooth, homogenous paste.
  5. Shaping:
    • Calissons traditionally have the shape of almonds. Place the almond-shaped mixture on sheets of edible rice paper. The rice paper provides a base and is also edible.
  6. Icing:
    • You can ice the top of each calisson with royal icing or a simple sugar glaze for a smooth finish
  7. Drying:
    • The calissons are allowed to dry. This step helps them set and develop their characteristic texture.

2. How are the Calissons made?

Leonard Parli crafts their Chocolate Orangettes by carefully candying orange peel to achieve a tender yet slightly chewy texture. Next, they coat the candied orange peel with a layer of high-quality dark chocolate, resulting in a wonderful mix of flavors and textures.

3. Can they be stored for an extended period?

For optimal freshness and flavor, it’s advisable to store the Calissons in a cool, dry place, away from direct sunlight.

Discover our other Leonard Parli Products here

Additional information
Weight 0.080 kg
Dimensions 10 × 3 × 5 cm


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