2x Praliné au miel (ref. 27)
2x Caramel moka fondant (ref. 20)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
2x Praliné croustillant (ref.45)
2x Crème Manon Fondant (ref. 47)
2x Ganache Noisettes (ref. 58)
2x Ganache pineau des Charentes (ref. 9)
2x Caramel orange - G. Leclek (ref.70)
2x Ganache à la banane - Cecile Massart (ref.63)
2x Ganache gingembre - La strebelle (ref. 37)
2x Ganache au vin de Monbazillac (ref. 33)
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.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
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.
The dense hazelnut paste filling introduces sweet and soft flavors which slightly remind one of honey and acacia flowers. It is made even better by a chocolate fondant coating. This praline characterizes perfection, with its perfectly spaced lines complementing its sleek design.
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.
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.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.
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