Coconut Almond Dragees

All, Dragees

Coconut Almond Dragees

Built on a coconut-almond base, finished in white chocolate and coconut paste. The texture is soft and layered — part tropical, part nutty, entirely comforting. The coconut paste on the outside adds richness without making it heavy, and the almond base keeps the center grounded.

$15

Net wt. 5.3 oz (150.0g)

1
  • White Chocolate
  • Almond Coconut Base
  • Coconut Butter
  • Cacao Butter
6 servings per container
Serving size 0.9 oz (25.0g)
Amount per serving
Calories 150
% Daily Value*
Total Fat 11.1g14%
Saturated Fat 6.0g30%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 12mg1%
Total Carbohydrate 11g4%
Dietary Fiber 1g4%
Total Sugars 10g
Includes 0g Added Sugars0%
Protein 1g2%
Vitamin D 0.0mcg0%
Calcium 0mg0%
Iron 0.1mg1%
Potassium 7mg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Contains:

  • Coconut
  • Milk
  • Nuts
  • Soy

Made on equipment shared with milk, eggs, tree nuts, peanuts, wheat, soy, and sesame.

Temperature

Store between 60–70°F (15–21°C). The sweet spot is around 65°F. Below 60°F you risk condensation when chocolate warms back up; above 75°F it starts to soften and bloom. Avoid the refrigerator for everyday storage — it introduces moisture and absorbs odors. (Freezing or refrigerating is acceptable for long-term storage of bars or bonbons, but only if tightly wrapped and brought back to room temperature slowly inside the wrapping to prevent condensation.)

Humidity

Keep below 50% relative humidity. Humidity causes sugar bloom (sugar crystals dissolve and recrystallize on the surface, leaving a grainy white film).

Light

Store in a dark place. Light degrades cocoa butter and accelerates rancidity, especially in milk and white chocolate.

Air and odor

Keep tightly sealed. Chocolate readily absorbs surrounding odors — onions, garlic, coffee, spices, perfume. Original packaging is usually best; if reusing containers, airtight is critical.

Shelf life (approximate, when stored properly)

Dark chocolate: 1–2 years. Milk chocolate: 6–12 months. White chocolate: 6–9 months. Filled chocolates and truffles with cream/ganache: 2–4 weeks (these are the fragile ones — fresh dairy fillings don't keep). Bonbons with shelf-stable fillings (caramel, praline, nut butter): 2–3 months.