1x Ganache massepain nature - P. Wallost (ref. 60)
1x Ganache au poivre (ref.46)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache au vin de Monbazillac (ref. 33)
4x Gianduja fondant (ref. 42)
The dense hazelnut paste filling introduces sweet and soft flavors which slightly remind one of honey and acacia flowers. It is made even better by a chocolate fondant coating. This praline characterizes perfection, with its perfectly spaced lines complementing its sleek design.
The clothing don’t make the praline! Candied ginger enhances the ganache and gives it a slightly tangy and fruity taste, which nicely contrasts with the bitterness of the chocolate fondant.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.