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Dragees

Dragees

Dragees or Panned Chocolates have a center upon which one or several types of chocolate is layered. The term Dragee is derived from the French word for dragging something. In 13th century France, centers such as almonds were dipped in chocolate and then dropped into burlap bags. These were literally dragged on the ground or swung overhead so the chocolate pieces inside rubbed against each other. The resulting friction created a delicate chocolate coating. One of the oldest styles of chocolates, these sophisticated treats remain popular today.

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