11x Ganache au pin (ref. 22)
10x Praliné croustillant (ref.45)
13x R. Rhor - Ganache miel de châtaignier (ref. 61)
10x Th. Chotteau - Caramel chocolat (ref. 67)
10x G. Leclek - Caramel orange (ref. 70)
6x Caramel au beurre salé (ref. 49)
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.
The homogeneity of the pine nut-based filling depends on a precise balance between the cocoa butter and the nut. Its crisp, pronounced flavour recalls that of the almond.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
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.