Dimensions :
570 g : 27 x 18 x 3,5 cm - 770 g : 31 x 20,5 x 3,5 cm - 970 g : 36 x 23 x 3,5 cm - 1130 g : 40 x 25 x 3,5 cm
Nutrition Facts :
Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier : soy lecithin, vanilla natural flavoring), milk chocolate (sugar, whole milk powder, cocoa butter, cocoa paste, barley malt extract, emulsifier : soy lecithin, vanilla natural extract), cream, sugar, butter, almonds, hazelnuts, invert sugar, fruits pulps, alcohols (0.6%), citrus fruits extracts and peels, raisins, rice, glucose syrup, herbs, flours (wheat, barley malt, oats), spices, coffee, natural flavorings, non-hydrogenated vegetable oils, pistachios, salt, wheat malt syrup, Baking-powder (sodium acid), sweetener (maltitol, sorbitol), colors : E102 tartrazine, E132 indigotine, E133 brilliant blue FCF. Dark chocolate contains : Cocoa solids 55% minimum. Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum. May contain peanuts.
Tasting Rules
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.
Gourmet recommendations:
Caracas: Taste it with a dry white Château Gravelines.
Guayaquil: The flavours of this plain ganache are lifted by a 2000 Cotes de Py Foillard Burgundy.
Anastasia: Don Pedro Ximenez 1971 works beautifully with this chocolate.
Figaro: A dry Pays d'Oc Muscat, Domaine de Barroubio 2001, goes delightfully with this chocolate.
Rocher: This little rock is studded with toasted almonds, which are a perfect match for a subtly roasted Arabica coffee.
Jolika: Cherry and pistachios are perfect partners. Put this truth to the test by starting with a bite of sour cherry in eau de vie, then finish with the chocolate.
Rigoletto: Pair the Rigoletto successfully with a Don Pedro Ximenez Toro Albala Reserva 1971.
Bacchus: Caves Taillevent's Fonseca LBV 2001 Port is a classic. It is a faultless match for this lightly liqueured ganache.
Quito: We recommend that you drink a large glass of black grape juice, not chiled, with this chocolate.
Liselotte: That gianduja's finely ground hazelnuts go well with a strong spirit such as aged sake.
Andalousie: The House of Three Teas' Ji Chuan is tea perfect partner for this chocolate with its lemon accents.
Salvador: A Mi Lan Xiang tea from la Maison des Trois Thés (House of the Three Teas) complements this
raspberry-suffused chocolate to perfection.
Cannelle: You can take it from Masters of Wine who advised us: the Sardinian wine Contini Vernaccia di Oristiano 1992 is perfectly suited to our cinnamon ganache.
Micaëla: Serve with a hot, frothy cappucino, lightly dusted with bitter chocolate.