Snap off a shard of frozen yogurt and find a candy inside, its sugar shell crunching before the soft, fruity heart. La Nantaise de Confiserie’s Rigolette Nantaise Candies, a classic from Nantes, make this bark as fun to break as to eat.
Serves 6 · 10 min + 2 h freezing
- Line a baking sheet with parchment paper and spread 2 cups (500 g) of Greek yogurt mixed with 2 tbsp of honey in a layer about 1/2 inch (1 cm) thick.
- Scatter a handful of raspberries and blueberries over the top.
- Cut 10 Rigolette Nantaise candies in half and press them gently into the yogurt.
- Freeze for 2 hours, then break into pieces and serve right away.
The star of this recipe: Rigolette Nantaise Candies, by La Nantaise de Confiserie.
