1x Praliné au miel (ref. 10)
3x Praliné au miel (ref. 27)
3x Ganache pineau des Charentes (ref. 9)
3x Caramel chocolat - Th. Chotteau (ref. 67)
10x Ganache à la banane - Cecile Massart (ref.63)
The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.
A chocolate with very pronounced, geometrical patterning, containing a thick, pure hazelnut paste. The paste is flavoured with honey and a wide variety of flowers.
The sweetness of almond and the intensity of mint combine wonderfully to form a creamy, flavoursome mousse, contrasting with the dark chocolate coating. The intoxicating aroma of the mint rises into the sinuses to stimulate the olfactory sense.
The taste buds come to life as they make contact with this blend of hazelnut paste and flower nectar, offset by a coating of dark chocolate. The surface texture of the chocolate recalls that of very tightly woven thread.
The soft, sweet ganache is full of the flavours of exotic fruit. This praline smile will complement any dessert and bring any meal to a delicious climax.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
This product is not sold individually. You must select at least 1 quantity for this product.
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