Five chocolate creations paired with vegetables revealing savoury sensations.
-Hazelnut praliné with porcini mushrooms: Creamy hazelnut praliné with slivers of lightly salted dried porcini mushrooms.
-Ganache with caramelised onions: Sweet-sour flavour of spring onions infused into the milk chocolate ganache with caramelised notes of balsamic vinegar.
-Dark ganache with red pepper: Dark ganache with red pepper compote, delicately enhanced with hot pepper.
-Praliné with black olives and olive oil: Almond-hazelnut praliné with delicate notes of olive oil and fresh, tender black olives.
-Plain robust ganache, dash of Guérande salt: The alchemy of chocolate and salt never ceases to amaze us. Dark robust ganache with crystalline notes of Guérande salt.
Ingredients : dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (SOY lecithin), vanilla natural flavoring), MILK chocolate (sugar, whole MILK powder, cocoa butter, cocoa paste, emulsifier (SOY lecithin)), sugar, CREAM, HAZELNUTS, ALMONDS, pepper puree, BUTTER, glucose syrup, figs, sweetener (sorbitol), balsamic vinegar, olives, dried porcini mushrooms, olives oil, invert sugar, salt, dextrose, natural flavorings (ceps, vanilla, pepper), onions, filament pepper, cocoa powder.
Dark chocolate contains : Cocoa solids 56% minimum. Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum
Keep in a dry and cool place (18°C / 64°F)
May contain peanuts, gluten
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.