Chocolate Orangettes from Le Roy René, Provence 190g
Thin slices of candied orange peel coated with 70% dark chocolate.
In 1555, the Apothecary of Salon-de-Provence, Michel de Nostredame, famously known as Nostradamus, wrote a book detailing how to "candy small limes (lemons) and oranges whole, quince in quarters with sugar ...". After being candied, the fruits are drained and coated with a thin layer of sugar to preserve their taste and softness, while keeping them less sticky.
Since then, the art of fruit candying has been preserved by artisans and enthusiasts, allowing us to savour the delicacies of this mastery from Le Roy René in Aix-en-Provence.
Ingredients: Candied orange peel 60% (orange peel 52%, sugar, glucose-fructose syrup, dextrose), dark chocolate 40% (cocoa : 70% minimum) (cocoa mass from Madagascar, sugar, cocoa butter, emulsifier : soybean lecithin).
May contain traces of nuts, sesame seeds, milk.
Origins of cocoa beans: Madagascar, of orange peel : Spain.
Thin slices of candied orange peel coated with 70% dark chocolate.
In 1555, the Apothecary of Salon-de-Provence, Michel de Nostredame, famously known as Nostradamus, wrote a book detailing how to "candy small limes (lemons) and oranges whole, quince in quarters with sugar ...". After being candied, the fruits are drained and coated with a thin layer of sugar to preserve their taste and softness, while keeping them less sticky.
Since then, the art of fruit candying has been preserved by artisans and enthusiasts, allowing us to savour the delicacies of this mastery from Le Roy René in Aix-en-Provence.
Ingredients: Candied orange peel 60% (orange peel 52%, sugar, glucose-fructose syrup, dextrose), dark chocolate 40% (cocoa : 70% minimum) (cocoa mass from Madagascar, sugar, cocoa butter, emulsifier : soybean lecithin).
May contain traces of nuts, sesame seeds, milk.
Origins of cocoa beans: Madagascar, of orange peel : Spain.
Thin slices of candied orange peel coated with 70% dark chocolate.
In 1555, the Apothecary of Salon-de-Provence, Michel de Nostredame, famously known as Nostradamus, wrote a book detailing how to "candy small limes (lemons) and oranges whole, quince in quarters with sugar ...". After being candied, the fruits are drained and coated with a thin layer of sugar to preserve their taste and softness, while keeping them less sticky.
Since then, the art of fruit candying has been preserved by artisans and enthusiasts, allowing us to savour the delicacies of this mastery from Le Roy René in Aix-en-Provence.
Ingredients: Candied orange peel 60% (orange peel 52%, sugar, glucose-fructose syrup, dextrose), dark chocolate 40% (cocoa : 70% minimum) (cocoa mass from Madagascar, sugar, cocoa butter, emulsifier : soybean lecithin).
May contain traces of nuts, sesame seeds, milk.
Origins of cocoa beans: Madagascar, of orange peel : Spain.
About the Artisans:
I’m thrilled to bring Le Roy René, a family-run confectionery from Aix-en-Provence, to the Netherlands. After visiting their factory and Calisson Museum, I was struck by their dedication to quality—using exceptional raw ingredients and time-honored methods to craft nougats, calissons, and other Provençal delights.
Founded in 1920, Le Roy René has spent over a century perfecting these treats while championing sustainability—reviving almond farming in Provence, supporting biodiversity, and protecting local wildlife.
Want to learn more about Le Roy René, their craftsmanship, and other artisans at Terre à Table? Head to our About the Artisans page!
