5x Ganache Noisettes (ref. 58)
5x Caramel orange - G. Leclek (ref.70)
5x Caramel au beurre salé (ref. 49)
5x Ganache Massepain Menthe (ref. 18)
The sweetness of almond and the intensity of mint combine wonderfully to form a creamy, flavoursome mousse, contrasting with the dark chocolate coating. The intoxicating aroma of the mint rises into the sinuses to stimulate the olfactory sense.
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.
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.
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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