France • EUR

Amandes De BellecourBox of 56 pieces
Registered Trademark ® 1965

The raw aroma of pure origin cacao beans comes though these exceptional ganaches unfiltered.

Amandes De Bellecour Box of 56 pieces
Amandes De Bellecour Box of 56 piecesAmandes De Bellecour Box of 56 pieces

Conservation : two weeks after purchase at a temperature below 20°C, in a dry place away from smells

Ingredients: Nougatine: Sugar, Almonds, Brown Sugar, Glucose Syrup

Pistachio marzipan: Almonds, Sugar, Pistachios from Sicily (Bronte), Glucose Syrup, Sorbitol, Inverted Sugar, Kirsch

Orange marzipan: Lauranne Almonds, Crystallised Oranges (Sicilian Oranges, Sugar, Glucose Syrup), Sugar, Glucose Syrup, Sorbitol, Inverted Sugar, Grand Marnier

Almond praline: Almonds, Sugar, Cocoa Butter

Allergens: Almonds, Pistachios, possible presence of flour and milk.


Reference: PLMS-P00515

Our Advice

Amandes de Bellecour can be enjoyed at any time of the day, at room temperature (from 16°C to 24°C) with a cup of tea or a glass of champagne or white wine.

Chocolate Master

A Word from our Chocolate Master

The many steps required to make Amandes de Bellecour cannot be carried out by machine but require skilled hands. The shaping of the nougatine while it is warm and malleable is carried out in our workshops using brass rollers (mould and countermould) turning on parallel axes. The sheets of nougatine are then cooled and the shells are separated and trimmed. The marzipans that comprise the filling are made by us using almonds grown in Drôme-Provençale. We use Lauranne or Ferragnes varieties. All the almonds we use in our workshop come from Mr Villeneuve's farm. Pistachios used in our marzipans are grown in Sicily in the village of Bronte; these pistachios have the most flavour and are the most sought after by connoisseurs. The oranges come from Sicily and we crystallise them ourselves before turning them into marzipan. The almond praline in Amandes de Bellecour is made entirely from Ferragnes almonds; its uniqueness comes from the fact it is not caramelised so as to emphasise the taste of the roasted almond. Amandes de Bellecour are manually covered in meringue in two stages with drying time in between. Very popular at the beginning of the last century, nougatine-based confectioneries were gradually forgotten but are now coming back in to fashion. Confectioneries coated in meringue are still very rare. There are only a few artisanal companies left perpetuating this skill. In our ranges of products you will find various products from the same confectionery family. These include the Merveilleux de Lyon where the filled nougatine is coated in a fine layer of caramel and, among our chocolates, there is the Tosca where the filled nougatine is coated in 70% cacao chocolate.