1x Gianduja fondant (ref. 42)
4x Praliné croustillant (ref.45)
2x Ganache Noisettes (ref. 58)
1x Ganache thé Earl Grey (ref. 59)
2x Th. Chotteau - Caramel chocolat (ref. 67)
1x Caramel au beurre salé (ref. 49)
1x Ganache pineau des Charentes (ref. 9)
2x Crème Manon Fondant (ref. 47)
2x Ganache cacao fondant (ref. 40)
The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn 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.
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.
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.
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 milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour. This praline is the perfect breakfast or teatime accompaniment.
As you bite through the praline, liquid chocolate caramel runs deliciously 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.
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