4x Ganache miel de châtaignier - R. Rhor (ref. 61)
4x Ganache à la violette fondant (ref. 51)
4x Ganache au truffes (ref. 30)
2x Ganache au poivre (ref.46)
2x Ganache pineau des Charentes (ref. 9)
4x Caramel au beurre salé (ref. 49)
2x Caramel orange - G. Leclek (ref.70)
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.
The rare product that is the truffle combines with dark chocolate to effortlessly create the most incredible merging of flavours. The ganache captures the particular fragrance of woodland and hazelnuts and has a wave shaped design.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
The aroma of hazelnut will invade your senses from the very first bite. At the same time the nutty flavour delicately joins the chocolate to create a taste sensation.
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.
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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