4x Caramel au beurre salé (ref. 49)
4x Praliné au miel (ref. 27)
4x Gianduja fondant (ref. 42)
4x Ganache à la framboise - T. Ch. Alix (ref. 38)
4x Ganache gingembre - La strebelle (ref. 37)
The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.
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 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 fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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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