dragée

The centers are put in the dragée pan and syrup is added.

The food-sprinkle dragée is now also made in a form resembling pearls.

A dragée pan is used.

The sprinkle-type of dragée is like a large nonpareil with a metallic coating of silver, gold, copper, or bronze.

Epopélerinage Dragée Haute n 35.

Another form of dragée is a small sphere of sugar, used primarily in the decoration of cookies, cakes, and other forms of bakery.

A sugar plum is a piece of dragée candy that is made of dried fruits and shaped in a small round or oval shape.

Magic power itself was passed on to Gran Dragée by the Enigma, and encounters with them are inevitable for those who practice magic.

In Sulmona, Italy, the technique of creating the dragée almonds was perfected by the Pelino family.

Messaline au Bistrot Dragée Haute n 21.

The final boss of the game is the former leader of the Enigma, who was discredited after being defeated by Gran Dragée in a magic duel.

There also exists a vast amount of other types of sweets and candy, ranging from gum drops and dragée to mints and caramel sweets.

Also known as dragée, Italian confetti are almonds with a hard sugar coating; their name can be translated from Italian to mean confit, as in confiture.

The original 18th century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar similar to French dragée.

Traditional Indian dishes sometimes include the use of decorative silver foil known as vark, and in various cultures, silver dragée are used to decorate cakes, cookies, and other dessert items.

Sunglasses by Cynthia Rowley, right, are embellished with cabochons, crystals and silver beads resembling dragée, the edible cake decoration ($150 at Cynthia Rowley boutiques).

The process is somewhat similar to the dragée process, except the candies are produced by being ladled with sugar syrup and rotated slowly in a large heated gong-shaped tub called a "dora".

A classic form of dragée and comfit, Jordan almonds, also known as mlabas, sugared almonds, confetti, or koufeta consist of almonds which are sugar panned in various pastel colors.

The king's cake - here, puff pastry filled with almond cream or fruit - contains a golden, edible dragée for the lucky recipient ($20 for a seven-inch round, $34 for the nine-inch).

A dragée is a bite-sized, colorful form of confectionery with a hard outer shell - which is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) in addition to consumption purely for enjoyment.

As the stomach had been opened, it should then be "closed" at the end of the meal with the help of a digestive, most commonly a dragée, which during the Middle Ages consisted of lumps of spiced sugar, or hypocras, a wine flavored with fragrant spices, along with aged cheese.