Each of these fruits — cherries, strawberries, and apricots — is dried without sulfites, concentrating its natural sweetness and deepening its peak-season flavor. Our Head Chocolatier, Nicholas, pairs each variety with a distinctive, complementary single-origin chocolate. Because dried fruit is characteristically varied in size, shape, and texture, coating it requires both skill as well as the right equipment.

Our Confections team pours the tempered chocolate over fruit pieces as they tumble in a rotating drum, a technique called panning. To build the ideal 1 to 1.5 fruit-to-chocolate ratio by weight, they apply 160 coatings over the course of two hours — until it’s just right.