Chocolate Coated Almonds from Provence ✨ 230g
Discover Le Roy's assortment of coated delicacies, all made with Mediterranean almonds that have been toasted and then delicately coated with a thin layer of chocolate, the cocoa of which is grown in the Sambirano valley in Madagascar.
Four iconic recipes of Le Roy René:
the olivettes reminding with their colour of the olive fields in Provence
the calamandes which are almonds coated with nougat and white chocolate
the almonds coated with milk chocolate and decorated with a touch of salt
the almonds coated with dark chocolate with a sprinkle of salt
Ingredients:
Almonds coated in dark chocolate and a touch of salt (25%): dark chocolate 66% (cacao: 70% minimum) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant: soja lecithine), salted almonds 33% (almonds 98,5%, salt from Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in white chocolate and nougat cream (25%): White chocolate 62% (cacao: 33% minimum) (sugar, butter of cacao, powdered milk, emulsifiant : soya lecithine, natural powdered vanila), almonds 26%, cream of nougat 9% (amonds 62%, IGP all flower honey from Provence 14%, sugar, glucose sirop, azyme bread (potato starch, water, olive oil), pistachios), milk chocolate (cacao 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant : soya lecithine, natural powdered vanila), coating agents (gum arabic, shellac), natural vanilla aroma. Can contain traces of other nuts, eggs and sesame graines.
Almonds coated in milk chocolate and a touch of salt (25%): milk chocolate 66% (cacao: 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant: soya lecithine, natural powdered vanila), salted almonds 33% (almonds 98,5%, swalt of Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in dark and white chocolate (25%): white chocolate 35% (cacao: 33% minimum) (sugar, cacao butter, powdered milk, emulsifiant: soya lecithine, natural pwedered vanila), dark chocolate 32% (cacao minikmum 72%) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant : soya lecithine), almonds 30%, coating agents (gum arabic, shellac), natural vanilla aroma, concentrates 0,3% (spirulina, apple, safflower, lemon).
Discover Le Roy's assortment of coated delicacies, all made with Mediterranean almonds that have been toasted and then delicately coated with a thin layer of chocolate, the cocoa of which is grown in the Sambirano valley in Madagascar.
Four iconic recipes of Le Roy René:
the olivettes reminding with their colour of the olive fields in Provence
the calamandes which are almonds coated with nougat and white chocolate
the almonds coated with milk chocolate and decorated with a touch of salt
the almonds coated with dark chocolate with a sprinkle of salt
Ingredients:
Almonds coated in dark chocolate and a touch of salt (25%): dark chocolate 66% (cacao: 70% minimum) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant: soja lecithine), salted almonds 33% (almonds 98,5%, salt from Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in white chocolate and nougat cream (25%): White chocolate 62% (cacao: 33% minimum) (sugar, butter of cacao, powdered milk, emulsifiant : soya lecithine, natural powdered vanila), almonds 26%, cream of nougat 9% (amonds 62%, IGP all flower honey from Provence 14%, sugar, glucose sirop, azyme bread (potato starch, water, olive oil), pistachios), milk chocolate (cacao 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant : soya lecithine, natural powdered vanila), coating agents (gum arabic, shellac), natural vanilla aroma. Can contain traces of other nuts, eggs and sesame graines.
Almonds coated in milk chocolate and a touch of salt (25%): milk chocolate 66% (cacao: 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant: soya lecithine, natural powdered vanila), salted almonds 33% (almonds 98,5%, swalt of Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in dark and white chocolate (25%): white chocolate 35% (cacao: 33% minimum) (sugar, cacao butter, powdered milk, emulsifiant: soya lecithine, natural pwedered vanila), dark chocolate 32% (cacao minikmum 72%) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant : soya lecithine), almonds 30%, coating agents (gum arabic, shellac), natural vanilla aroma, concentrates 0,3% (spirulina, apple, safflower, lemon).
Discover Le Roy's assortment of coated delicacies, all made with Mediterranean almonds that have been toasted and then delicately coated with a thin layer of chocolate, the cocoa of which is grown in the Sambirano valley in Madagascar.
Four iconic recipes of Le Roy René:
the olivettes reminding with their colour of the olive fields in Provence
the calamandes which are almonds coated with nougat and white chocolate
the almonds coated with milk chocolate and decorated with a touch of salt
the almonds coated with dark chocolate with a sprinkle of salt
Ingredients:
Almonds coated in dark chocolate and a touch of salt (25%): dark chocolate 66% (cacao: 70% minimum) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant: soja lecithine), salted almonds 33% (almonds 98,5%, salt from Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in white chocolate and nougat cream (25%): White chocolate 62% (cacao: 33% minimum) (sugar, butter of cacao, powdered milk, emulsifiant : soya lecithine, natural powdered vanila), almonds 26%, cream of nougat 9% (amonds 62%, IGP all flower honey from Provence 14%, sugar, glucose sirop, azyme bread (potato starch, water, olive oil), pistachios), milk chocolate (cacao 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant : soya lecithine, natural powdered vanila), coating agents (gum arabic, shellac), natural vanilla aroma. Can contain traces of other nuts, eggs and sesame graines.
Almonds coated in milk chocolate and a touch of salt (25%): milk chocolate 66% (cacao: 38% minimum) (sugar, cacao butter, powdered milk, pure cacao paste from Madagascar, emulsifiant: soya lecithine, natural powdered vanila), salted almonds 33% (almonds 98,5%, swalt of Camargue 1,5%), coating agents: gum arabic, shellac
Almonds coated in dark and white chocolate (25%): white chocolate 35% (cacao: 33% minimum) (sugar, cacao butter, powdered milk, emulsifiant: soya lecithine, natural pwedered vanila), dark chocolate 32% (cacao minikmum 72%) (pure cacao paste from Madagascar, sugar, cacao butter, emulsifiant : soya lecithine), almonds 30%, coating agents (gum arabic, shellac), natural vanilla aroma, concentrates 0,3% (spirulina, apple, safflower, lemon).
About the Artisans:
I’m thrilled to bring Le Roy René, a family-run confectionery from Aix-en-Provence, to the Netherlands. After visiting their factory and Calisson Museum, I was struck by their dedication to quality—using exceptional raw ingredients and time-honored methods to craft nougats, calissons, and other Provençal delights.
Founded in 1920, Le Roy René has spent over a century perfecting these treats while championing sustainability—reviving almond farming in Provence, supporting biodiversity, and protecting local wildlife.
Want to learn more about Le Roy René, their craftsmanship, and other artisans at Terre à Table? Head to our About the Artisans page!
