chocolate dragees CHERRY IN CHOCOLATE - paper box

Tart Fruit Against Chocolate

The sourness of the cherry is the point — it cuts through the chocolate rather than getting buried under it, so the two flavors stay distinct in each bite rather than blending into one uniform sweetness.

Serve at room temperature; the fruit's tartness reads more clearly once the chocolate has softened slightly from a cold fridge temperature.

Because the fruit brings its own acidity, a coffee with a rounder, less bright profile is the better match — Colombia by DABOV's balanced, soft-sweetness profile won't fight the cherry's sharpness the way a very bright, acidic coffee might. If dried plum sounds better than cherry, Plums in Chocolate swaps the tartness for a softer, naturally sweet fruit instead.

Are these sweet or tart?

Tart-forward — the sour cherry keeps its sharpness under the chocolate rather than being sweetened into a dessert-cherry flavor.

What does 'dragée' mean here?

It refers to the format — a piece of fruit fully coated in a hard chocolate shell — rather than to a specific flavor. The term dates back to European sugar-coated almond confections and has since been applied to other centers, including dried fruit.

Does it contain palm oil?

No — the batch is made without palm oil.

How should I store it?

Keep the box sealed at room temperature, away from heat and direct light, so the chocolate doesn't streak (chocolate bloom) or soften.

What coffee pairs well with the tartness?

A rounder, less acidic coffee like Colombia by DABOV balances the cherry's sourness better than a bright, high-acidity cup would.