The Calisson of Aix, is a true ancestral recipe.
A mixture of finely ground almonds, melon de Provence and candied orange peel, all drawn on a wafer bed covered with royal icing setting.
The Calisson is a single confectionery that crossed the history of southern France. As part of our traditions, Calisson Aix is one of the jewels of Provence terroir and is recognized since 1990 Heritage of the City of Aix. It is framed by a name, and answers a precise specifications that defines its composition, place of manufacture, but also its size and weight. The calisson Aix must be manufactured from a crushed candied fruit and almonds blanched complemented by a sugar syrup. The blanched almonds (minimum 32% of the pulp) carefully mixed candied fruit are crushed. Candied fruits account for 30% minimum of the dough. Melon, fruit mainly used (80% of candied fruit) is cultivated exclusively in Provence. It is naturally sweet and participates in the final texture of the product. To preserve the ancestral know-how, quality and origin of Aix Calisson, Roy René has partnered with other Calissonniers Aix to bring a project IGP (Protected Geographical Indication).
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