10x Praliné lait (ref. 12)
6x Ganache noisette (ref. 21)
8x Gianduja Orange (ref. 43)
12x Caramel Chocolat - R. Rhor (ref. 62)
4x Ganache à la cacahuète - Cecile Massart (ref. 64)
8x Gianduja Blanc (ref. 7)
10x Caramel Chocolat (ref. 26)
6x Praliné noisette et Citron confit blanc (ref. 29)
10x Caramel Orange (ref. 5)
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
Milk chocolate coating a thick, pure hazelnut paste. The more traditional allows lets you enjoy it as a delectable pleasure throughout the day. The design on the chocolate represents an oriental arabesque.
Once bitten, the aroma of the hazelnuts literally takes possession of the nostrils. Simultaneously, the whole flavour of the hazelnut delicately permeates the chocolate, arousing the senses.
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.
The milk chocolate is infused with the aroma of gianduja with its slightly bitter orangey notes. It melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
Milk chocolate encloses a liquid chocolate caramel which runs out as you bite into the praline. They melt in your mouth to create the sweetest sensation.
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 crunchy chocolate coating, with its defined shape, contrasts with the liquid caramel, enriched with hints of lightly bitter orange. The caramel flows deliciously on the fine white chocolate.
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