All, Dragees
Medovik Honey Cake Dragees
A classic Medovik honey cake, reimagined as a bite-sized dragée. Inside each piece is a soft honey biscuit — warm, tender, familiar — coated in caramel chocolate that melts slowly. The flavors are simple: honey and caramel. The texture is what surprises — the biscuit stays soft against the chocolate shell, so each piece has a give to it that most dragees don’t.
$15
Net wt. 5.3 oz (150.0g)
- Caramel Chocolate
- Honey Cake
- Cacao Butter
| Total Fat 7.2g | 9% |
|---|---|
| Saturated Fat 4.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 0g | 0% |
| Total Sugars 11g | |
| Includes 0g Added Sugars | 0% |
| Protein 2g | 4% |
| Vitamin D 0.0mcg | 0% |
|---|---|
| Calcium 0mg | 0% |
| Iron 0.0mg | 0% |
| Potassium 0mg | 0% |
* 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:
- Egg
- Honey
- Milk
- Soy
- Wheat
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.