5x Caramel moka fondant (ref. 20)
5x Ganache spéculoos (ref. 32)
5x Ganache à la framboise - T. Ch. Alix (ref. 38)
5x Praliné croustillant (ref.45)
5x Crème Manon Fondant (ref. 47)
5x Ganache Noisettes (ref. 58)
5x Ganache à la banane - Cecile Massart (ref.63)
5x Caramel au beurre salé (ref. 49)
3x Praliné au miel (ref. 27)
A chocolate with very pronounced, geometrical patterning, containing a thick, pure hazelnut paste. The paste is flavoured with honey and a wide variety of flowers.
This fusion of the two beans, coffee and cocoa, is much celebrated. A volcanic eruption of the two roasted ingredients, in a flowing caramel of the kind we know and love!
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.
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 fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
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.
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.
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.
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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