8cd0d704822749e533fd35a38faec57c
2x Caramel au beurre salé (ref. 49)
2x Crème Manon Fondant (ref. 47)
2x Ganache mangue (ref. 52)
2x Ganache spéculoos (ref. 32)
2x Ganache au truffes (ref. 30)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
2x Praliné au miel (ref. 27)
2x Caramel Orange (ref. 5)
1x Praliné croquant (ref. 57)
2x Praliné noisette et Citron confit blanc (ref. 29)
2x Gianduja orange - Th. Chotteau (ref. 69)
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.
Made up of acidic notes, the hazelnut praline is tasty and surprising. It is coated with white chocolate, looking like a soft ray of light.
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.
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.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
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 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 praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
The crunchy chocolate coating, with its defined shape, contrasts with the liquid caramel, enriched with hints of lightly bitter orange. The caramel flows deliciously on the fine white chocolate.
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.
