6x Ganache miel de châtaignier - R. Rhor (ref. 61)
4x Ganache au poivre (ref.46)
13x Caramel orange - G. Leclek (ref.70)
10x Caramel chocolat - Th. Chotteau (ref. 67)
19x Ganache à la banane - Cecile Massart (ref.63)
14x Caramel au beurre salé (ref. 49)
9x Crème Manon Fondant (ref. 47)
The secret of a good walnut is to wrap it in praline. The sleek lines of the Crème Manon make it unique. You will be enchanted by this delightful blend of voluptuous crème fraîche and the familiar taste of walnut.
The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
The praline is infused with the flavours of autumn. The taste of hazelnut and chestnut honey form the perfect partnership with long-lasting, full-bodied woody notes.
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.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.
The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.
The Breton origins of Sel de Guérande mingle with butter within this sweet casing. The liquid caramel melts in the mouth to make a very sophisticated sweet.
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