Les bonbons du Tanuki Noir

Nos bonbons sont le produit d’une sélection attentive, provenant du créateur d’origine quand cela est possible.

 
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Anis de Flavigny

Anis de Flavigny

This sweet is the creation of Benedictine monks who since the 8th century make this candy from anise seed coated with sugar. Nowadays only Maison Troubat still uses the 12 centuries old recipe.

 

Bergamote de Nancy

Bergamote de Nancy

Bergamot de Nancy is an acidulous, square, flat, translucent and golden colored, perfumed with bergamot essential oil.
The candy makers of Nancy in Lorraine have made their specialty since the 19 th century.

 

Berlingot

Berlingot

This candy comes from the town of Carpentras in the Vaucluse it is created in the 18 th century. Originally it is made only with peppermint. In the 19th sweet this candy is mainly used as a treat. Depending on the region, it was also used to remove the taste of the sulfur in the thermal baths.

 

Les Bêtises de Cambrai

Les Bêtises de Cambrai

It would be the creation of Émile Afchain who helps his parents with the making and deposits mint in the recipe by mistake. This little mistake is of course kept secret by Emile. It's only a few days later that the customers ask Émile's parents what is this new sweetness so delicious. Émile's parents ask their child for explanations and that's how this candy was born. In memory, Émile's parents named this candy "foolishness".

 

Le Calisson

Le Calisson

Usually made with candied melon and crushed almonds topped with royal ice cream. This treat is everytime perfumed with orange blossom. It is always in the form of shuttle, it is a specialty of Aix-en-Provence since the 15th century.

 

caramels

Caramels

Considered as one of the first types of candy made from sugar, this sweet began to be made in Bretagne during the reign of King Philippe VI of France in the 14th century. Since that day there is an infinity of shapes, tastes and colors.

 

Chuques du Nord

Chuques du Nord

In 1887, Victor Piteau, candy maker from Douaisis, had the idea of pouring the remaining of his chicory-flavored coffee on caramel. He mixed it and rolled it in beet sugar before it hardened. He let the candy cool on a blue stone and noted with surprise that the inside of the candy remained tender. He named this candy "Chuque du Nord".

 

Le coussin de Lyon

Le coussin de Lyon

It was in 1643 during the terrible epidemic of plague that the inhabitants of the region wished to implore the Virgin to spare the city of Lyon. On this occasion they donated a candle of 3 kilos and a gold coin to present on a silk cushion the most precious possible. In 1960 the Master chocolatier Voisin decide to honor the history with the creation of this candy which consists of chocolate ganache and almond paste discreetly scented with Curacao liqueur.

 

Galets du Gave

Galet du Gave

This candy comes from the region of Hautes-Pyrénées, it owes its name to the resemblance with the stones of the River Gave. There are many shapes, colors and tastes.

 

Liquicroc

Liquicroc

This candy is the creation of the house Pecou, which in 2011 decides to create a new candy with a tender heart. It consists of chocolate for the outer part and a grout that can have several flavors for the inner part.

 

Le Nougat de Montélimar

Le Nougat de Montélimar

It is said that around the 18th century, the Duke of Bourgogne and the Duke of Berry stop at Montelimar on their return from Spain. The inhabitants give nougat to welcome them and since that day, it is always associated with gifts. It is made of almond, honey, sugar and beaten egg whites.

 

perles de vignes

Perles de Vignes

One of the biggest uses of raisin is probably that of General Barca in the 2nd century, thanks to which he managed to cross the Alps with his army. After many centuries of neglect, the master chocolatier Francis Miot decides to create this sweet from raisins macerated in wine and covered with chocolate.

 

Sève de Pin

Sève de Pin

Traditionally this candy has long been used for its healing properties. It compose of cooked sugar, pine or fir extract and often also the candy maker deposit in the recipe some honey.

 

Karatapas

Karatapas

This sweet is the creation of chocolate master François Doucet.
This candy is made with corn and dark chocolate or milk chocolate.

 

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Violette de Toulouse

The first use is around the 13th century it was used to decorate the dishes of the nobles and hide the smell of poisons. Many centuries later, in the 19th century, it was rediscovered by Adrien Roucolle, who revived the cultivation and manufacture of violet products. It is always made with fresh flowers, this flower is then crystallized in sugar. It is easily recognizable by its delicate smell and its beautiful color.