3x Hazelnut ganache (ref.58)
2x Ganache with natural marzipan (ref.60)
2x Ganache with chestnut honey (ref.61)
3x Salty butter caramel (ref.49)
3x Chocolate caramel (ref.67)
3x Orange Caramel (ref.70)
2x Ganache with pepper (ref.46)
2x Cocoa ganache (ref.40)
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!
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 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 natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
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.
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 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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