4x Caramel moka fondant (ref. 20)
4x Ganache gingembre - La strebelle (ref. 37)
4x Ganache au truffes (ref. 30)
4x Ganache spéculoos (ref. 32)
4x Ganache Noisettes (ref. 58)
4x Ganache thé Earl Grey (ref.59)
4x Caramel chocolat - Th. Chotteau (ref. 67)
4x Caramel au beurre salé (ref. 49)
3x Ganache Jasmin (ref. 3)
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
This fusion of the two beans, coffee and cocoa, is much celebrated. A volcanic eruption of the two roasted ingredients, in a flowing caramel of the kind we know and love!
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.
An “explosion of flavors” would be the nickname of the chocolate-flavored sweetness coating a ganache with speculoos, a "par excellence" specialty Belgian cookie. Its taste is enhanced by a touch of cinnamon and brown sugar.
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 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 milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour. This praline is the perfect breakfast or teatime accompaniment.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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.