Orangettes Sicilia

A Word from our Chocolate Master

Our crystallised fruits are the result of many years of research and development which means we are now able to use a unique crystallising process during which we use the entire fruit (peel and juice) and reduce the amount of glucose syrup need to a minimum by working with the natural inversion of sugars. At the core of this approach is the fruit - both in how it is chosen and how it is processed. We strive to maintain the fruit's flavour by working it at low temperatures. Crystallisation requires patience and is painstaking; it is, above all, an age-old preserving technique which aims to replace the fruit's vegetation water with sugar by progressively, and at regular intervals, increasing the concentration of preserving syrup sugar. Each crystallisation session lasts five days and five nights during which the syrup is "freshened up" every eight hours.