2x Ganache au vin de Monbazillac (ref. 33)
2x Ganache gingembre - La strebelle (ref. 37)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
2x Praliné croustillant (ref.45)
2x Ganache à la violette fondant (ref. 51)
2x Crème Manon Fondant (ref. 47)
2x Ganache thé Earl Grey (ref.59)
2x Caramel orange - G. Leclek (ref.70)
2x Caramel au beurre salé (ref. 49)
2x Gianduja orange - Th. Chotteau (ref.69)
2x Ganache fèves de Tonka (ref. 50)
1x Ganache à la pistache (ref. 44)
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 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 milk chocolate coating adds an extra layer of flavour to the sweetness of the pistachio. The ganache has a very pronounced flavour that remains in the mouth for a deliciously long time.
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 tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
The milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour. This praline is the perfect breakfast or teatime accompaniment.
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.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.
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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