5x Ganache pineau des Charentes (ref. 9)
10x Ganache cacao fondant (ref. 40)
5x Ganache à la framboise - T. Ch. Alix (ref. 38)
5x Ganache au truffes (ref. 30)
5x Crème Manon Fondant (ref. 47)
5x Caramel chocolat - Th. Chotteau (ref. 67)
1x Ganache thé aux fruits rouges (ref. 56)
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.
The rare product that is the truffle combines with dark chocolate to effortlessly create the most incredible merging of flavours. The ganache captures the particular fragrance of woodland and hazelnuts and has a wave shaped design.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
This praline is not just shaped like a cocoa bean, it tastes like one too! It all comes back to the chocolate fondant. The chocolate ganache intensity comes from the presence of pure cocoa powder, which will definitely please your palate.
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 ganache has been infused with red berry tea (made with strawberry, raspberry, red gooseberry, blackberry and cherry) giving it a hint of pink and a sweet fruity flavour which is then coated in chocolate fondant. This praline is the perfect accompaniment to your breakfast or tea time snack.
As you bite through the praline, liquid chocolate caramel runs deliciously 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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