Taste and atmosphere
About
A traditional thistle-shaped confection from Avignon in Vaucluse, filled with regional oregano liqueur and coated in pink chocolate.
Flavors, dishes and restaurants
Cuisine
Ingredients
- 200 g high-quality dark chocolate
- 100 g pink sugar coating
- 50 ml Oregano du Comtat liqueur (or herbal liqueur)
- Sugar syrup
- Starch powder (for molding)
Preparation
- Mix the sugar syrup and herbal liqueur to prepare the liquid filling.
- Cast the liqueur mixture into small spheres using starch molds.
- Coat the crystallized centers with dark chocolate, then with the pink sugar crust.
- Create the signature spiky thistle texture on the outside and let set.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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