4x Ganache à la banane - Cecile Massart (ref.63)
4x Caramel au beurre salé (ref. 49)
3x Ganache à la fraise (ref.55)
1x Ganache massepain nature - P. Wallost (ref. 60)
4x Ganache spéculoos (ref. 32)
4x Ganache à la cacahuète - Cecile Massart (ref. 64)
4x Gianduja Orange (ref. 43)
4x Ganache à l'orange (ref. 25)
2x Praliné noisette et Citron confit blanc (ref. 29)
2x Ganache Jasmin (ref. 3)
1x Praliné de coco (ref. 13)
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
The naturally sweet flavour of the orange ganache contrasts with the discrete presence of the fruit’s bitterness and acidity. The milk chocolate coating further accentuates the sweetness.
Made up of acidic notes, the hazelnut praline is tasty and surprising. It is coated with white chocolate, looking like a soft ray of light.
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 milk chocolate is infused with the aroma of gianduja with its slightly bitter orangey notes. It melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
This is the biggest praline in the assortment. The sweet, fruity tang of the strawberry ganache is offset by a chocolate fondant coating. This is a whole mouthful of flavour to be enjoyed with someone special or just by yourself.
The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
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.
Chocolate lovers will find this an irresistible after-dinner delight. The milk chocolate accentuates the sweetness of the ganache and contrasts the mild saltiness of the peanut.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs 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.
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