1x Ganache moka blanc (ref. 17)
1x Gianduja Blanc (ref. 7)
3x Praliné de coco (ref. 13)
2x Praliné noisette et Citron confit blanc (ref. 29)
4x Ganache brésilienne (ref.66)
3x Gianduja orange - Th. Chotteau (ref.69)
5x Ganache au thym - L. Noel (ref. 54)
1x Ganache cannelle (ref. 35)
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
An opaque eye of white chocolate coating a creamy ganache of subtle flavour, though nevertheless accentuated with moka, recalling the celebrated upmarket coffee. This chocolate will bring sweetness and delicacy to your coffee break.
The white chocolate square coats a soft caramel, a caramel with flavors close to those of the famous hard sweet. The caramel recipe has been improved by adding chocolate.
Made up of acidic notes, the hazelnut praline is tasty and surprising. It is coated with white chocolate, looking like a soft ray of light.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
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.
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.
White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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