La Sablésienne Gianduja Dragées Tin 140g
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Twelve vanilla marshmallow bears nestle inside Angelina's reusable illustrated tin, each wrapped in milk chocolate for a playful contrast of soft, airy sweetness and a delicate cocoa snap.
Twelve vanilla marshmallow bears nestle inside Angelina's reusable illustrated tin, each wrapped in milk chocolate for a playful contrast of soft, airy sweetness and a delicate cocoa snap.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes Of The Curator
This charming Angelina tin turns a familiar childhood treat into a polished Parisian confection. Each bear begins with a soft vanilla marshmallow centre: springy, pillowy and gently aromatic rather than intensely flavoured. Around it sits a generous layer of milk chocolate, bringing creamy cocoa depth and a light snap before yielding to the tender marshmallow beneath. The producer describes the chocolate as containing 30% cocoa and identifies Côte d'Ivoire in the product presentation, while the ingredient panel lists cocoa ingredients of non-EU origin. Together, the two textures create the pleasure that makes a marshmallow bear so enduring—the immediate crispness of chocolate followed by a slow, cushiony chew.
The sweetness is generous, as expected of a classic confiserie, but the vanilla note keeps the centre fragrant and rounded. Because the pieces are shaped as bears and presented twelve to a reusable metal tin, the appeal is as visual as it is textural. It works equally well as a small gift, a shared treat at the table or a whimsical addition to an afternoon spread. The recipe is made in France and contains milk and pork gelatin.
Pairings And Suggestions
Serve the bears at 12–18°C so the milk-chocolate coating retains its clean snap while the marshmallow remains soft. They are especially lovely alongside Angelina-style hot chocolate, café au lait or a fragrant black tea, where a warm drink softens their sweetness and extends the vanilla aroma. For a simple dessert plate, pair them with fresh strawberries, sliced pear or toasted hazelnuts. They can also crown individual scoops of vanilla ice cream, decorate a celebration cake or bring a playful finish to a chocolate tasting board.
The reusable tin makes this an easy hostess or birthday gift. Once opened, return any remaining bears to the tin and close it securely. Avoid leaving the product in a warm car, beside a sunny window or near a heat source, as higher temperatures can soften or mark the chocolate coating.
A Sweet Echo Of Rue De Rivoli
Angelina began in 1903, when Austrian confectioner Anton Rumpelmayer and his son René established a salon de thé at 226 rue de Rivoli in Paris. Named for Rumpelmayer's daughter-in-law, the house became known for French pâtisserie and confectionery served in an elegant Belle Époque setting. Its historic rooms, designed with Art Nouveau details by architect Édouard-Jean Niermans, helped turn afternoon indulgence into part of the Angelina experience.
These marshmallow bears carry that confectioner's spirit into a more playful format. They are not one of the house's grand plated pastries, but they share the same idea that sweetness can be both comforting and beautifully presented. The illustrated metal tin gives the familiar chocolate-covered marshmallow a keepsake quality, transforming twelve small treats into a gift with a distinctly Parisian sense of occasion.
Storage Instructions
Store at 12–18°C in a cool, dry place away from sunlight, humidity and strong odours. Keep the tin tightly closed after opening. Contains milk and pork gelatin. Check the final imported package for any additional trace-allergen declaration before publication.
This charming Angelina tin turns a familiar childhood treat into a polished Parisian confection. Each bear begins with a soft vanilla marshmallow centre: springy, pillowy and gently aromatic rather than intensely flavoured. Around it sits a generous layer of milk chocolate, bringing creamy cocoa depth and a light snap before yielding to the tender marshmallow beneath. The producer describes the chocolate as containing 30% cocoa and identifies Côte d'Ivoire in the product presentation, while the ingredient panel lists cocoa ingredients of non-EU origin. Together, the two textures create the pleasure that makes a marshmallow bear so enduring—the immediate crispness of chocolate followed by a slow, cushiony chew.
The sweetness is generous, as expected of a classic confiserie, but the vanilla note keeps the centre fragrant and rounded. Because the pieces are shaped as bears and presented twelve to a reusable metal tin, the appeal is as visual as it is textural. It works equally well as a small gift, a shared treat at the table or a whimsical addition to an afternoon spread. The recipe is made in France and contains milk and pork gelatin.
Serve the bears at 12–18°C so the milk-chocolate coating retains its clean snap while the marshmallow remains soft. They are especially lovely alongside Angelina-style hot chocolate, café au lait or a fragrant black tea, where a warm drink softens their sweetness and extends the vanilla aroma. For a simple dessert plate, pair them with fresh strawberries, sliced pear or toasted hazelnuts. They can also crown individual scoops of vanilla ice cream, decorate a celebration cake or bring a playful finish to a chocolate tasting board.
The reusable tin makes this an easy hostess or birthday gift. Once opened, return any remaining bears to the tin and close it securely. Avoid leaving the product in a warm car, beside a sunny window or near a heat source, as higher temperatures can soften or mark the chocolate coating.
Angelina began in 1903, when Austrian confectioner Anton Rumpelmayer and his son René established a salon de thé at 226 rue de Rivoli in Paris. Named for Rumpelmayer's daughter-in-law, the house became known for French pâtisserie and confectionery served in an elegant Belle Époque setting. Its historic rooms, designed with Art Nouveau details by architect Édouard-Jean Niermans, helped turn afternoon indulgence into part of the Angelina experience.
These marshmallow bears carry that confectioner's spirit into a more playful format. They are not one of the house's grand plated pastries, but they share the same idea that sweetness can be both comforting and beautifully presented. The illustrated metal tin gives the familiar chocolate-covered marshmallow a keepsake quality, transforming twelve small treats into a gift with a distinctly Parisian sense of occasion.
Store at 12–18°C in a cool, dry place away from sunlight, humidity and strong odours. Keep the tin tightly closed after opening. Contains milk and pork gelatin. Check the final imported package for any additional trace-allergen declaration before publication.
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