Your Questions
Consumption is 80/100 grams per person. You will need approximately 10 kg of dragées or pralines for every 100 guests. Our wide range of flavours and colours will make your buffet colourful and eye-catching.
Each taste is fundamental to the choice. We always encourage our wedding couples to choose a colour that reflects their personal taste or a shade that perfectly captures the essence of their big day. Seasons should not be underestimated either: for spring weddings we often suggest petal-shaped dragées scented with orange blossom, violet, rose or jasmine. Summer is the perfect time to try our exquisite Cuordifrutta dragées, with delicate fruit cream and chocolate centres in a range of exotic flavours, including pineapple, coconut, papaya and passion fruit. During the winter months we offer a variety of chocolate pralines including almond, hazelnut, cherry truffle and liqueur filled. In addition to the selection, it is very important to create the buffet with a balanced number of dragées and pralines.
The number of dragées per kilogramme is dependent upon the type of dragée: for example, 300 dragées are contained in 1 kg of Avola Finissima and 180 in 1 kg of Cuordifrutta. The smaller the dragée, the greater the number contained.
The pralines are absolutely amazing – just as popular as the dragées! They can be served at the buffet with dragées or at a different time, for example during the spirits tasting.
Dragées and pralines are sweets and should be served at the end of the meal. It is customary for reception rooms to offer the dragée buffet at the beginning of a party as a sign of welcome. However, this can be a risky choice, as guests attracted by the aperitif may not consider it. Nor is it a good idea to put them on every table. A Choccomandorla dragée (with almonds and chocolate) cannot be served with sea bass or roast meat. The best time to enjoy dragées and pralines is during the fruit and dessert buffet or after the wedding cake has been cut.
It is customary to offer 5 dragées to wish the recipient happiness, long life, health, wealth and fertility. A single dragées symbolises the uniqueness of the event. Three dragées symbolise the family: mother, father and child.
It is clear that certain colours are associated with certain occasions. Take pink, for example, which is such a classic colour for the birth of a baby girl. And then there is green, the perfect shade for celebrating an important milestone like an eighteenth birthday! For years, white has been the colour of weddings, but fashion has now embraced the use of colour for the “I do” day, so offering delicious green, orange or purple Cuordifrutta dragées, for example, can only be a treat for the eyes and the palate.
In a dry place, no warmer than 20°C. Do not store them in the refrigerator: the thermal shock could damage the coating and the humidity could stain them. The same care must be taken with pralines.
They usually have a shelf life of around 3 years, as the sugar is a preservative and is used to extend the life of the almond, which would otherwise dry out within a few months. Our dragées have an average shelf life of 18 months. This gives those who taste them the opportunity to appreciate all the organoleptic characteristics of the almonds, chocolate and other fillings under the sugar coating.
You must order one month before the wedding to ensure that the products are fresh. For boxes or bonbonnières, please contact us two months in advance. We will prepare the pack with dragées just before delivery.
One or two days before the wedding, if you choose to collect from our office. The product is delivered in polystyrene boxes in warm weather. This ensures it arrives in excellent condition and fresh. Express courier delivery takes 24/48 hours from dispatch.
Our buffets are delivered in French poplar wood boxes with a bamboo spoon, flavour tag holders and dragée bags: everything you need to set up and present the buffet during the event. Alternatively, reception rooms have containers made of glass or other materials for setting up a buffet.
