Calisson de Provence – Arnaud Soubeyran – 37g piece

Weight / portion : ≈ ​​37 g — individual piece, generous size for a calisson, ideal for a gift, a tasting or a gourmet moment.

Type : Traditional Provençal confectionery — an “old-fashioned” calisson, combining almonds, candied fruit and white icing on unleavened bread, according to tradition.

🌿 Ingredients & know-how

• Base : mixture of almonds (Mediterranean almonds) and candied fruits (including candied melon and candied orange peel).

• Unleavened bread : a thin, neutral sheet on which the calisson paste rests.

• White icing : royal icing (typically icing sugar + egg white) which covers and provides the characteristic smooth and pearly finish.

• Method : gentle cooking in a bain-marie in copper cauldrons to preserve aromas and quality — a guarantee of craftsmanship and traditional know-how.

👅 Sensory Profile

• Texture : soft and melting dough, sweet in the mouth, with the sweetness of candied fruit, the melt-in-your-mouth texture of almond and the slight crunch of the icing.

• Taste & aromas : balanced sweetness, aroma of almond & candied melon, light fruity/orange note — a typically Provençal taste, rich but elegant.

• Visual appearance : traditional shape (almond/tapered diamond), pearly white icing, “handmade / artisanal confectionery” look.

🍽️ When & how to enjoy it

• As a treat for afternoon tea or at the end of a meal — ideal with coffee, tea or a light digestif.

• As a gift or gourmet gift set — 37g format, easy to give, or for an assortment of Provençal sweets.

• A moment of pleasure — to be enjoyed alone or shared, to savor a piece of Provençal tradition.

🌟 Why choose this calisson

• For its authenticity & tradition — a calisson made according to ancestral methods, faithful to the Provençal spirit.

• For the quality of the ingredients — almonds, candied fruit, noble icing: a tasty balance between sweetness, fruit and almond.

• For the generous size (37 g) — more substantial than a mini calisson, enough for a real sweet break.

• For the recognition of a renowned establishment — Arnaud Soubeyran, traditional confectioner, who perpetuates ancient know-how.