4x Caramel moka fondant (ref. 20)
4x Ganache à la framboise - T. Ch. Alix (ref. 38)
4x Caramel au beurre salé (ref. 49)
4x Caramel orange - G. Leclek (ref.70)
4x Ganache à la violette fondant (ref. 51)
4x Crème Manon Fondant (ref. 47)
4x Ganache au thym - L. Noel (ref. 54)
3x Ganache Jasmin (ref. 3)
1x Ganache au gimgembre - Mysato (ref. 39)
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
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 fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
Candied ginger enhances the ganache and gives it a slightly tangy and fruity flavor which delicately blends with the milk chocolate. The praline's shape was designed by Mysato, a Japanese artist
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.
Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes. It is reinforced by the addition of whole thyme leaves.
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.