We mix dried, organic Sri Lankan coconut with puffed rice and rice syrup, which we then pour into disc shapes and toast. The resulting discs are then coated in two layers, with a layer of Valrhona dark chocolate first. This dark chocolate, crispy coconut disc is then further submerged in a raspberry chocolate stream, which not only provides our dragee with a beautiful creamy, burgundy layer, but also brings the lively fruity taste of raspberry into full harmony with the composition. Finally, we roll the finished dragee pieces in a pile of shredded coconut, thus giving its texture the desired variety and crispiness. Our new product uniquely combines the intense taste and crispiness of coconut with the tartness of raspberry and the sweetness of premium chocolate, thereby offering the experience of a truly exotic taste journey.