1x Praliné croustillant (ref.45)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
1x Praliné au riz soufflé (ref. 11)
2x Ganache miel de châtaignier (ref. 36)
1x Praliné croquant (ref. 57)
1x Ganache brésilienne (ref.66)
1x Praliné au café (ref. 14)
1x Gianduja Blanc (ref. 7)
1x Ganache aux noix (ref. 19)
1x Ganache noisette (ref. 21)
1x Ganache à la noix de muscade (ref. 31)
1x Ganache au gimgembre - Mysato (ref. 39)
2x Ganache Moka lait (ref.53)
1x Ganache fèves de Tonka (ref. 50)
5x Ganache à la pistache (ref. 44)
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
A delicious chocolate born out of the marriage of the bitterness of cocoa and the sweetness of walnut. The ganache is sprinkled with finely chopped walnut, which crunches softly when bitten.
Once bitten, the aroma of the hazelnuts literally takes possession of the nostrils. Simultaneously, the whole flavour of the hazelnut delicately permeates the chocolate, arousing the senses.
The taste buds come to life as they make contact with this blend of hazelnut paste and flower nectar, offset by a coating of dark chocolate. The surface texture of the chocolate recalls that of very tightly woven thread.
The soft and sweet tastes of milk chocolate are balanced with hazelnut paste infused with nutmeg, a very aromatic spice which has a taste somewhat similar to Cayenne pepper. The combination melts in your mouth.
Fall flavors fully inhabit the praline. The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.
Candied ginger enhances the ganache and gives it a slightly tangy and fruity flavor which delicately blends with the milk chocolate. The praline's shape was designed by Mysato, a Japanese artist
The milk chocolate coating adds an extra layer of flavour to the sweetness of the pistachio. The ganache has a very pronounced flavour that remains in the mouth for a deliciously long time.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
The tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.
Milk chocolate encloses a creamy ganache with the subtle but distinctive flavour of mocha, just like the famous, high quality coffee. This praline will add a touch of sweetness and refinement to your coffee break.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
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.
The aroma of hazelnut will invade your senses from the very first bite. At the same time the roasted nutty flavour delicately joins the chocolate to create a taste sensation.
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