Chocolate bonbon selection
“PETITS DÉLICES” • Recipes inspired by tasty traditional cakes and pastries. • Attractive shapes and decorations.
FORÊT NOIRE.....4676
CRÈME CARAMEL.....5120
OPÉRA.....4680
SUCCÈS.....5119
Dark chocolate ganache made from Grand Cru Manjari 64% and morello cherries. • Coated in dark chocolate and decorated with dark chocolate sparkles. • Fruity and alcohol notes.
Caramel ganache with vanilla. • Coated in dark chocolate and decorated with brown sugar. • Vanilla notes. • Melting texture.
Dark chocolate ganache made from Grand Cru Caraïbe 66% on a coffee-flavored almond paste. • Coated in dark chocolate and decorated with a touch of gold. • Very aromatic.
Fruity praline mixed with Succès biscuit. • Coated in dark chocolate and decorated with milk chocolate. • Nutty notes. • Crispy texture.
TARTE AU CHOCOLAT.....4678
CRUMBLE FRAMBOISE.....5118
TARTE TATIN.....4677
TARTE AU CITRON.....4679
Dark chocolate ganache made from Grand Cru Guanaja 70% sprinkled with crushed biscuit. • Coated in dark chocolate. • Powerful and lasting taste. • Creamy and crispy texture.
Ganache with raspberry pulp sprinkled with crushed biscuit. • Coated in milk chocolate. • Fruity notes. • Melting and crunchy texture.
Caramelized apple ganache flavored with vanilla extract. • Coated in milk chocolate. • Caramel texture.
Lemon ganache sprinkled with crushed biscuit. • Coated in milk chocolate. • Creamy and crispy texture. • Tart notes.
MILLEFEUILLE.....4674
ÉCLAIR VANILLE.....9935
ÉCLAIR CHOCOLAT.....9943
ÉCLAIR CAFÉ.....9945
Ganache flavored with vanilla extract on a bed of milk “Gianduja-Style” blended with wafer-thin crepe crumbs. • Coated in Ivoire white chocolate and decorated with dark chocolate. • Creamy and crispy texture.
Ivoire white chocolate ganache with vanilla extract. • Coated in milk chocolate and Ivoire decoration. • Intense notes of vanilla and smooth texture.
Dark chocolate ganache. • Coated in milk chocolate and dark chocolate decoration. • Intense chocolate flavor and smooth texture.
Ivoire white and coffee-flavored chocolate ganache. • Coated in dark chocolate and milk chocolate decoration. • Coffee with cream notes and creamy texture.
INSPIRATION PAIN D’ÉCPICES...6088
TIRAMISU.....5728
Almond paste, candied orange peel with honey and 7 spices. • Coated in dark chocolate and decorated with candied fruit nibs. • Soft texture. • Spicy and fruity notes.
Ivoire white chocolate ganache with tiramisu flavor. • Coated in milk chocolate and decorated with chocolate pieces. • Melting texture.
Available from 17/09/2014 to 31/12/2014 Packaging: 2 kg boxes
25