Friday, April 18, 2014
Pelino Confetti Flowers
A classic item for wedding favors are little parcels of confetti. Confetti is a generic Italian term for panned candies such as Jordan almonds, coated nuts, mints and of course chocolate. Tradition is a little sachet of five pieces, symbolizing health, wealth, fertility, happiness and longevity for the couple and their guests.
Another style of presenting the panned sweets is to wrap the little pieces up and form them into flowers and other shapes. I’ve seen these for years, I remember seeing a display of them in New York City’s Little Italy in a deli by the counter. They were so pretty, I’m not sure I even understood that the petals were edible. This photos shows them made with Jordan almonds and tucked into crepe paper. I’ve seen them made with cellophane which can be clear or tinted as well as tule mesh, which can also be uncolored or tinted (but probably isn’t sanitary).
I picked up this little bouquet in London at Harrod’s in their Easter display. It was expensive for so little actual candy, £3.50 for about 15 little pieces (about $5.85 USD). It’s made by Confetti Pelino of Sulmona, Italy. They were established in 1783, in a region of Italy that’s well known for this traditional and painstaking method of confectionery.
This isn’t as much a review of the candy as it is a deconstruction of the assembly of the five stems of flowers.
The bouquet is held together by green floral tape and decorated with green crepe paper leaves of the same color. It’s pretty top heavy, as the candy petals are thick and will tip over the little bouquet when placed in a water glass or wine glass (so be careful if you’re playing with these at a wedding reception). Each little flower is on a stem of wire, held together with tape and string. Floral tape isn’t exactly sticky, so there’s no issue of excessive adhesive with these. It unravels quite easily.
Each little piece of candy is a small, circular disk covered in cellophane. The cellophane is twisted together, the pointed, twisted ends are then tied together with a bit of string, and then taped onto the wire stem.
The candy at the center of these isn’t a Jordan almond, just a little sugar disk. It’s kind of bland, and as far as I can tell, unflavored. It dissolves and tastes like, well, sugar.
As candy, it’s expensive and darned difficult to eat because of all the string and wire and tape and wrappers. As a favor or decoration is classically charming. There are a lot of different ways to achieve these with different colors of candy, different sizes, different tape and leaves or flower shapes. Harrod’s is a fine place to buy one bunch if you’re curious, but if you’re interested in using them as favors or centerpieces, do some research on which will suit you best.
Though chocolate candies could be used, I would advise folks to stick to centers that are more weather-tolerant. It’d be fun to make them with M&Ms or Reese’s Pieces, but I can’t imagine anything with a lot of oil in it would do well with the heat of being handled a lot or possibly sitting in the sun or a hot car. I looked around to find a tutorial for making these but didn’t have much luck (if you know of one, please leave a link in the comments). I can imagine that the same techniques could also be used to make candy wreaths, garlands and other styles of centerpieces.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.