Plums in Chocolate glass jar

Soft Fruit, Naturally Sweet

The plum's texture is the main difference from DABOV's other fruit-in-chocolate pieces — it stays soft and moist rather than firming up the way candied fruit does, closer to eating a dried plum than a candy.

Let it come to room temperature before eating; a cold plum firms up and loses some of that softness.

A full-bodied, chocolate-forward coffee suits the plum's own richness well — Brazil by DABOV's rounder, fuller profile doesn't compete with the fruit's natural sweetness the way a bright, acidic coffee would.

Is this candied like the ginger or orange peel jars?

No — dried plum doesn't need candying first; its sweetness comes from the fruit's own concentrated sugars as it dries, not from a sugar-syrup step.

What's the texture like?

Softer and chewier than DABOV's other chocolate-covered fruit — the plum stays moist under the chocolate shell rather than firming into a candy-like bite.

How does it compare to the cherry dragées?

Cherry in Chocolate is tart and firmer; this one is naturally sweet and softer.

How should I store the jar?

Keep the lid on and store it at room temperature, away from a sunny windowsill or a spot near the stove.

What coffee pairs well with it?

A full-bodied, chocolate-forward coffee like Brazil by DABOV matches the plum's richness without overpowering its natural sweetness.