Fruit & Nut collection

Our Confections team spent the last year learning panning, the process of pouring tempered chocolate over a crunchy or chewy center as it tumbles in a rotating drum, building an even coat, layer by layer. It’s one of the more demanding old-world confectionery techniques a chocolatier masters. Head Chocolatier Nicholas Bonamico studied the technique in Alba, Italy, then came back to develop this Collection: six single-origin chocolate-covered confections — three caramelized nut Dragées, and three enrobed dried fruits, each center and chocolate paired to draw out the best in both. 

This isn't one flavor repeated six ways. It's six distinct confections, each with its own flavors, textures, and sourcing story — worth savoring individually, but best enjoyed like a tasting flight.