Like a good wine, the dragee has its vintages and its soil. "There is indeed a notion of the richness of the earth," notes Jacques Charnay. The sunny lands of Spain and Italy are the main producers of almonds with dragees. A real terroir recognized and appreciated: "L'Avola, Sicilian region near Syracuse, gives the almond eponymous, flat and dry, with the typical taste, very full-bodied." "Spain produces a rounded almond, softer, more generous, "says Marie-Odile Burlot.
Round or flat, white or colored, chocolate or fruity, the dragées are varied, allowing the bride and groom to be "original", even if the classic dragee made of a fresh almond coated with vanilla sugar still pleases by its sweet bitterness balanced. Therefore, we propose twenty-five colors, punctuates the leader of the house Medici.
At Jeff de Bruges Martial, we're working on the alliance of color and chocolate. "The chocolate dragee (70% minimum cocoa) has a strong heart to create a beautiful accord with vanilla sugar. She likes men more, women preferring almond. There are also fruit dragees. All this makes it possible to combine flavors, "says Marie-Odile Burlot.
Modern dragees
Tradition of confectionery and marriage emblem, the dragées do not forget to be on the page. They thus adorn themselves with fashionable colors this season, offering new flavors and know how to incarnate each wedding with delicacy through creative personalization. Like the proposals of the big names of the dragee as Jeff of Bruges-Martial where one cracks for the lovely sacks satin "Love" and "They said yes"!
Side flavor the house promises an exceptional almond Avola of Sicily or an almond of the orchards of Provence. And for colors, they decline endlessly ... La Maison Pécou has invented a very original dragee, the "LiquiCroc", with a very melting heart, including the much-appreciated dragee caramel salted butter, but also caramel ginger, blueberry, apple tatin, passion, raspberry, truffle. All these wonders are available in 9 colors.
At Medicis we find the famous "Galet Lorenzo", a real must with its grilled almond and gianduja coating. The new flavors include a caramel duo, a cream of nougat and chocolate, a dragee two chocolates and hazelnut paste, or even chocolate cappuccino pure arabica ...
The brand Massardier replaces the almond by a toasted and caramelized hazelnut or a pecan, if you wish, and offers marshmallow flavors, strawberry yoghurt or sublime fruits. Amazing aromas!
For the most nostalgic, the Atelier des Dragées has designed sugared almonds to the tastes of children's sweets: Carambar, cola, Barbapapa, strawberry Tagada ... Unique! You can replace the dragées also by the incredible M & M's who display your photo and your first names for an absolute personalization.
How to choose your wedding favors?
The quality of the dragees is recognizable by its friable side. Large or long, blue or green, a good dragee must be able to bite without difficulty and the taste must remain long in the mouth.
To go further, you can follow the advice of a professional, Mr. Pécou, one of the heirs of Établissements Pécou, manufacturers of wedding dragees for more than a century. According to him, "if you have to suck for hours to chew it, then buy sugar in pieces. It's cheaper, and it will give the same effect. "
- A few tips :
Allow three to four months to order your wedding favors.
Arrange on each table of the guests a large cup filled with these treats, and enjoy the tables of the wine of honor to distribute some cuts. Guests enjoy this snack while drinking champagne.
You can also dispose of it for children. They like chocolate, caramel, almonds, hazelnuts ...
Plan to offer a box of dragées per person or per couple, depending on your budget.
Also consider making small packages, which you will offer to your neighbors or co-workers.
There is no predefined number of dragées per ballot: it depends on the size you want. The number varies between 5 and 20.
