9e583e31b5165cd4b3a472808ca81ade
3x Ganache Noisettes (ref. 58)
1x Ganache thé aux fruits rouges (ref. 56)
1x Ganache massepain nature - P. Wallost (ref. 60)
1x Caramel orange - G. Leclek (ref.70)
2x Caramel chocolat - Th. Chotteau (ref. 67)
1x Caramel au beurre salé (ref. 49)
2x Ganache cacao fondant (ref. 40)
2x Gianduja fondant (ref. 42)
2x Ganache miel de châtaignier - R. Rhor (ref. 61)
2x Ganache Massepain Menthe (ref. 18)
3x Ganache à la framboise - T. Ch. Alix (ref. 38)
Pack content
The sweetness of almond and the intensity of mint combine wonderfully to form a creamy, flavoursome mousse, contrasting with the dark chocolate coating. The intoxicating aroma of the mint rises into the sinuses to stimulate the olfactory sense.
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 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.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
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 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.
