4x Praliné croustillant (ref.45)
3x Ganache cacao fondant (ref. 40)
2x Ganache gingembre - La strebelle (ref. 37)
1x Crème Manon Fondant (ref. 47)
1x Th. Chotteau - Caramel chocolat (ref. 67)
3x P. Wallost - Ganache massepain nature (ref. 60)
1x Ganache Noisettes (ref. 58)
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.
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.
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.
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.
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