4x Ganache à la fraise (ref.55)
1x Ganache miel de châtaignier - R. Rhor (ref. 61)
1x Ganache à la violette fondant (ref. 51)
61x Ganache Noisettes (ref. 58)
1x Ganache massepain nature - P. Wallost (ref. 60)
1x Crème Manon Fondant (ref. 47)
6x Ganache spéculoos (ref. 32)
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 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.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
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 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.
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 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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