2x Sapin de Noël en chocolat
3x Ganache cacao fondant (ref. 40)
5x Ganache au truffes (ref. 30)
6x Praliné croustillant (ref.45)
4x Caramel au beurre salé (ref. 49)
2x Ganache massepain nature - P. Wallost (ref. 60)
2x Praliné au miel (ref. 27)
2x Crème Manon Fondant (ref. 47)
The taste buds come to life as they make contact with this blend of hazelnut paste and flower nectar, offset by a coating of dark chocolate. The surface texture of the chocolate recalls that of very tightly woven thread.
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.
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 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 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 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.
When Christmas comes, traditions are back in! And what if this year, after having decorated the tree, you tasted it? Leave the tinsel and the baubles on the tree and enjoy a happy moment with your family around the table. Here’s a chocolate tree, freshly decorated by our master chocolatiers!
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