Ganache with coffee flavour, almond and vanilla in combination with 72% Sao Thome chocolate finished with gold dots.
Caramel with a twist of orange and a pinch of Breton salt combined with milk chocolate of Indonesian origin.
A sublime ganache where a balance is found between chocolate of Madagascar (67,4 %) and the acidity of the cassis black berry.
Selection of fine Spanish hazelnuts with a grunch in harmony with the Brazilian origin (64%) chocolate.
A soft cinnamon ganache in marriage with a milk Arriba chocolate.
A grunchy almond praline with a twist of red fruits coming from the Sao Thome – African origin chocolate.
Ganache with a touch of French rosemary and honey, enriched with Indonesian – Java – chocolate.
Dark ganache flavoured with slightly roasted NIBS liqueur in combination with a 67% Ecuadorian chocolate.