Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
Located in Valencia in the Drôme, Les Dragées de Valence produces sweets and artisanal sugared almond and pralines for over 50 years. The best almonds from France, Sicily and Spain are ground in turbines copper and sugar syrup heated in its pots to ensure a smooth and crunchy coating. The unique expertise of Les Dragées de Valence gives its sugared almonds and pralines a unique quality.
Crushed pink Pralines (almonds 15%) are used to realizee the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailableCrushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailableCrushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red...
AvailableCrushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailableCrushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailablePink Pralines almond 40%. Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous...
Pre-order product (+/- 2 days + delivery)Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailableCrushed pink Pralines (almonds 50%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
AvailablePink Pralines almond 50% Supreme. Crushed pink Pralines (almonds 50%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its...
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