Our Head Chocolatier, Nicholas, pairs three plump dried fruits with distinctive, complementary single-origin chocolates. This Trio — dried cherries, strawberries, and raisins — provides a delicious way to try them all side by side. Because dried fruit is characteristically varied in size, shape, and texture, coating it requires both skill and the right equipment.

Our Confections team pours melted chocolate over fruit pieces as they tumble in a rotating drum — a traditional confectionery technique called panning. To build the ideal 1-to-1.5 fruit-to-chocolate weight ratio, our Chocolatiers apply 160 coatings over the course of two hours, until each piece is just right.