France • EUR

Dentelles de LyonStack of 13 pieces

The aromas of the fruits explode as soon as you bite into one of these colourful little confectioneries.

Dentelles de Lyon Stack of 13 pieces
Dentelles de Lyon Stack of 13 pieces

Conservation : four weeks after purchase at temperatures below 20°C

Ingredients: 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

Lemon marzipan: Lauranne Almonds, Crystallised lemons (Sicilian lemons, sugar, glucose syrup), sugar, glucose syrup, Sorbitol, inverted sugar, Kéva (lemon liqueur)

Morello cherry marzipan: Lauranne Almonds, crystallised Morello cherries (Morello cherries, sugar, glucose syrup), sugar, glucose syrup, Sorbitol, inverted sugar, Kirsch

Apricot marzipan: Lauranne Almonds, crystallised apricots (apricots, sugar, glucose syrup), sugar, glucose syrup, Sorbitol, inverted sugar, apricot eau-de-vie

Crystallised fruits: fruit purées, sugar, isomalt, glucose syrup, fruit pectin, citric acid

Allergens: Almonds, Pistachios, possible presence of flour.

160x35x35mm

Reference: PLMS-P00788

Chocolate Master

A Word from our Chocolate Master

Our marzipan-based confectioneries are usually crystallised. By "crystallised" we mean the confectionery is immersed in a supersaturated sugar syrup (granulated sugar dissolved in water) for about a dozen hours. The excess sugar in the syrup settles on the confectionery in the form of little crystals. This delicate sugar crust keeps the marzipan doughy and provides a slight contrast in texture when the confectionery is eaten. The marzipans used in making Dentelles de Lyon are made by us from 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.