Dimensions :
- 16 pralinés : 12,5 x 12,5 x 3 cm
- 36 pralinés : 17,5 x 17,5 x 3 cm
- 36 pralinés : 17,5 x 17,5 x 3 cm
Nutrition Facts :
Sugar, cocoa paste, hazelnuts, almonds, cocoa butter, whole milk powder, butter, coconuts, pistachio, cocoa beans, citrus fruit extracts (lemon, orange, grapefruit), barley malt extract, emulsifier : soy lecithin, natural flavors (vanilla, bergamot), colors : tartrazine (E102), indigotine (E132). 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:
Pistachio: Cherry and pistachio 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.
Palmira: To heighten this preline's exotic fragrance, eat it with some fresh pineapple.
Malagua: Try the Malagua with a 150-year Grand Marnier, which will intensify this praline's citrus notes.
Figaro: A dry Pays d'Oc Muscat, Domaine de Barroubio 2001, goes delightfully with this chocolate.
Cariaco: An iced liqueur with a taste of Cariaco- you'll be enveloped in a whirlwind of chocolate!
Anastasia: Don Pedro Ximenez 1971 works beautifully with this chocolate.
Almeda: Try the Almeda with a 150-year Grand Marnier, which will intensify this praline's citrus notes.