An exquisite combination of 70% cocoa dark chocolate and a subtle sugar coating. Available in a wide range of colours.
Chocolate lovers, young and old, will love Reynaud's chocolate dragees!
Indeed, most of the chocolate interiors are made of 70% cocoa chocolate.
No less than 26 colors have been imagined to meet all the fantasy desires.
And to bring even more originality, Reynaud's chocolate dragees and little hearts are available in gold, silver, copper and sparkling pink versions.
These Reynaud chocolate interiors are made of dark chocolate only and are certified Kosher.
For milk chocolate lovers, the festillons will decorate the tables and/or be devoured without moderation!
Beautiful dark chocolate dragée, cocoa 72%, of an incomparable quality, it is particularly fine in sugar. Its shape and size are similar to that of the Avola Versailles, ideal for chocolate/almond dragées mixtures.
Flavourful and colourful are the words to describe this multicoloured delicacy, containing 70% cocoa chocolate and finely coated with sugar; ideal for both children and adults.
Many colors available
Original and convivial, this milk chocolate festillon will bring brightness to your celebration tables.
New : milk chocolate inside only
Original and with a metallic shine, these 70% cocoa dark chocolate dragees, coated with gold, silver, coppery or pink , create a bright atmosphere and lend a magical touch to the decor.
Please be aware that the golden dragees are sensitive to light.
What is more beautiful than offering these festillons in copper, pink, silver or gold version to your guests ? They will blend harmoniously with white or colored dragees and make a beautiful table decoration. Their milk chocolate provides unparalleled taste!
Chocolate dragees will delight the gourmets. But if you want to offer to your guests the most gourmet and most sensitive to the tradition of exceptional products, we advise you to discover our Avola dragees, “the queen of dragees”, and our Almond dragees, “the classics”.
And to satisfy everyone, why not combine them in pretty compositions, or in Candy Bars, of which you will find examples in our page “tell us about dragées”?