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. All of Leonard Parli’s specialties are packaged manually by loyal staffs attached to Maison PARLI. A rigorous control of the boxes is therefore carried out 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).
|Saturated fatty acids
1.What are Calissons?
Calissons are a traditional French confection originating from the town of Aix-en-Provence. These almond-shaped sweets have a distinctive flavor and texture, and they are often associated with festive occasions and celebrations. Here’s a general overview of how calissons are typically made:
- Almonds: The primary ingredient is finely ground almonds or almond meal.
- Icing Sugar: Used to sweeten the almond mixture.
- Candied Fruit: Often candied melon is used, contributing to the unique flavor and texture.
- Orange Zest: Adds citrusy notes to the calissons.
- Edible Rice Paper: This is used as a base for shaping the calissons.
- Blanching Almonds:
- The almonds are often blanched to remove the skins. This can be done by briefly boiling the almonds and then peeling off the skins.
- Almond Grinding:
- The blanched almonds are finely ground or processed into almond meal. The goal is to achieve a smooth texture.
- Candied Fruit Preparation:
- Candied melon is finely chopped or processed. It’s a key ingredient that adds both flavor and texture to calissons.
- Mixing Ingredients:
- The ground almonds, icing sugar, candied fruit, and orange zest are combined. The mixture is often worked to create a smooth, homogenous paste.
- Traditionally, calissons are shaped like almonds. The almond-shaped mixture is then placed on sheets of edible rice paper. The rice paper provides a base and is also edible.
- The top of each calisson may be iced with royal icing or a simple sugar glaze for a smooth finish.
- 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. The candied orange peel is then enrobed in a layer of premium dark chocolate, creating a delightful contrast 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.
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