4x Ganache à la cacahuète - Cecile Massart (ref. 64)
4x Crême Manon (ref.48)
4x Ganache au thym - L. Noel (ref. 54)
4x Ganache brésilienne (ref.66)
1x Ganache à la Cannelle (ref. 24)
3x Caramel au beurre salé (ref. 49)
Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.
Fall flavors fully inhabit the praline. The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.
The secret of a good walnut is to wrap it in praline. The sleek lines of the Crème Manon make it unique. You will be enchanted by this delightful blend of voluptuous crème fraîche and the familiar taste of walnut.
Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes. It is reinforced by the addition of whole thyme leaves.
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.
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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