806928eea292d04b0e0e775228bb9489
2x Praliné Menthe (ref. 15)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
2x Praliné croustillant (ref. 45)
2x Crème Manon Fondant (ref. 47)
2x Ganache à la fraise (ref. 55)
2x Ganache miel de châtaignier - R. Rhor (ref. 61)
2x Ganache mangue (ref. 52)
2x Caramel au beurre salé (ref. 49)
2x Ganache à la banane - Cecile Massart (ref. 63)
2x Caramel moka fondant (ref. 20)
1x Ganache gingembre - La strebelle (ref. 37)
Pack content
A chocolate with very pronounced, geometrical patterning, containing a thick, pure hazelnut paste. The paste is flavoured with honey and a wide variety of flowers.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
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 clothing don’t make the praline! Candied ginger enhances the ganache and gives it a slightly tangy and fruity taste, which nicely contrasts with the bitterness of the chocolate fondant.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
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 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 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.
