Mallow Confiserie
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2019
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What is... A Mallow?
-In short :
It is a unique creation halfway between Marshmallow and Macaron made exclusively by a small team of two craftsmen.
-In longer:
It was first and foremost an idea, from Vincent Moneger, Chocolatier Confectioner for 14 years in London, New York, Paris…
It is a desire to reintroduce natural & gourmet ingredients in a Confectionery that is now industrialized & dehumanized.
It is an artisanal creation inspired sometimes by the Marshmallow by its comforting texture and its childish aspect, sometimes by the interior of Macarons by their technical fruit bases and their abundance of choices and colors.
It is the promise of healthy indulgence and a burst of flavor in the mouth, of a discovery of 16 to 20 quality recipes based on 100% pure fruit juice or pasta & sugar.
Made exclusively in our workshop in the heart of nature, we are located north of Saumur in Maine et Loire (49). A region of orchards, vines and crafts in order to be closer to our raw materials but also to produce them ourselves!
-The professional technical word:
The Mallows are based on a particular cooking of pure pressed fruit or pure paste, at 20% of the minimum executive rendering.
The fruits are French, local and/or organic whenever possible.
Mallows are certified egg-free, porcine gelatin, additives or preservatives, artificial flavors or colors, no added fat, gluten-free, lactose-free.
There is no DLC on Mallow only a DDM of 3/4 months to ensure a qualitative rotation.
The product is only sensitive to humidity (no refrigerator), it is not afraid of transport or shocks like macaroons, it is not afraid of controlled cold or hot temperatures* like chocolates.
*Attention on this last point the product can melt under the prolonged action of a temperature higher than its melting point, that is to say around 37°C... It is therefore a heat uncontrolled, a car or a shop window in the sun for example.
-In short :
It is a unique creation halfway between Marshmallow and Macaron made exclusively by a small team of two craftsmen.
-In longer:
It was first and foremost an idea, from Vincent Moneger, Chocolatier Confectioner for 14 years in London, New York, Paris…
It is a desire to reintroduce natural & gourmet ingredients in a Confectionery that is now industrialized & dehumanized.
It is an artisanal creation inspired sometimes by the Marshmallow by its comforting texture and its childish aspect, sometimes by the interior of Macarons by their technical fruit bases and their abundance of choices and colors.
It is the promise of healthy indulgence and a burst of flavor in the mouth, of a discovery of 16 to 20 quality recipes based on 100% pure fruit juice or pasta & sugar.
Made exclusively in our workshop in the heart of nature, we are located north of Saumur in Maine et Loire (49). A region of orchards, vines and crafts in order to be closer to our raw materials but also to produce them ourselves!
-The professional technical word:
The Mallows are based on a particular cooking of pure pressed fruit or pure paste, at 20% of the minimum executive rendering.
The fruits are French, local and/or organic whenever possible.
Mallows are certified egg-free, porcine gelatin, additives or preservatives, artificial flavors or colors, no added fat, gluten-free, lactose-free.
There is no DLC on Mallow only a DDM of 3/4 months to ensure a qualitative rotation.
The product is only sensitive to humidity (no refrigerator), it is not afraid of transport or shocks like macaroons, it is not afraid of controlled cold or hot temperatures* like chocolates.
*Attention on this last point the product can melt under the prolonged action of a temperature higher than its melting point, that is to say around 37°C... It is therefore a heat uncontrolled, a car or a shop window in the sun for example.
