5x Caramel chocolat - Th. Chotteau (ref. 67)
5x Caramel orange - G. Leclek (ref.70)
5x Caramel au beurre salé (ref. 49)
5x Caramel moka fondant (ref. 20)
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 secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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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