We deliver Cambridge, United States in Express
5a3b79cd851c9d953797237ec45f3085
1x Caramel orange - G. Leclek (ref. 70)
2x Praliné croustillant (ref. 45)
2x Gianduja fondant (ref. 42)
2x Ganache Noisettes (ref. 58)
3x Crème Manon Fondant (ref. 47)
2x Ganache à la fraise (ref. 55)
2x Caramel chocolat - Th. Chotteau (ref. 67)
1x Ganache au poivre (ref. 46)
1x Ganache mangue (ref. 52)
1x Caramel au beurre salé (ref. 49)
2x Ganache spéculoos (ref. 32)
1x Ganache massepain nature - P. Wallost (ref. 60)
Pack content
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.
An “explosion of flavors” would be the nickname of the chocolate-flavored sweetness coating a ganache with speculoos, a "par excellence" specialty Belgian cookie. Its taste is enhanced by a touch of cinnamon and brown sugar.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
This is the biggest praline in the assortment. The sweet, fruity tang of the strawberry ganache is offset by a chocolate fondant coating. This is a whole mouthful of flavour to be enjoyed with someone special or just by yourself.
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.
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.
Taste the exotic flavours of a white chocolate ganache combined with sweet exotic taste of mango. The sweetness is offset by the bitterness of the chocolate fondant.
