Not every dragée is created equal — and you can truly taste the difference!
The flavor, intensity, and texture of a dragée depend on the balance between chocolate and sugar.
That is why we are delighted to share a brief glimpse into how our dragées are crafted.
A dragée is composed of two parts:
The chocolate heart – the soul of the dragée. The higher the cocoa percentage, the richer and more intense the flavor.
The crisp outer shell – providing radiant shine, firmness, and that signature joyful “snap” with every bite. This layer consists primarily of sugar.
The balance between these two elements ultimately determines how rich and chocolaty each dragée tastes.
Papa Chocolat Classic Collection – 45% cocoa
The classic dragée as you know and love it.
The chocolate heart makes up approximately 40% of the dragée, featuring 45% cocoa.
A delicate, approachable flavor — perfect for those who cherish traditional confections.
Papa Chocolat Excellence Collection – 55% cocoa
Taking your taste journey one step further.
The chocolate center comprises about 62% of the dragée and contains 55% cocoa.
This creates a fuller, warmer chocolate flavor with a subtler touch of sugar.
Papa Chocolat Premium Collection – 70% cocoa
Our most intense indulgence.
Here too, 62% of the dragée is lavish chocolate, with a center boasting 70% cocoa.
A bold, dark chocolate taste crafted for those who adore true depth and intensity.
While many dragées on the market adhere to the traditional balance of more sugar and less cocoa, Papa Chocolat deliberately takes an elevated path.
We celebrate more chocolate and less sugar, ensuring each dragée is not only stunning to behold, but tastes wonderfully authentic: a little chocolate treasure.
The higher the cocoa percentage and the more generous the chocolate heart, the richer and more refined the experience.
Whether you choose Classic, Excellence, or Premium, every collection from Papa Chocolat is crafted with the same devoted care and passion — each offering its own unique character and delight.
