10x Ganache miel de châtaignier - R. Rhor (ref. 61)
10x Caramel au beurre salé (ref. 49)
10x Ganache au poivre (ref.46)
10x Ganache à la banane - Cecile Massart (ref.63)
3x Ganache à la violette fondant (ref. 51)
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.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
The praline is infused with the flavours of autumn. The taste of hazelnut and chestnut honey form the perfect partnership with long-lasting, full-bodied woody notes.
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.
The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.
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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