Ingredients :
Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier : soy lecithin, vanilla natural flavor), cream, milk chocolate (sugar, whole milk powder, cocoa butter, cocoa paste, barley malt extract, emulsifier : soy lecithin, vanilla natural extract), butter, sugar, hazelnuts, almonds, alcohols (0.3%), raspberry pulp, raisins, honey, flavors, non-hydrogenated vegetable oils, pistachios, herbs, coffee, orange and lemon rinds, sweetener (maltitol, sorbitol), colors : E102 tartrazine, E132 indigotine, E133 brilliant blue FCF. May contain peanuts.
Dimensions (width, length, height) :
7.1 x 7.1 x 1.2 in
Initiation Collection of Chocolates
In order to fully experience the aromas and flavors of our chocolates, savor them in the suggested order accompanied with non sparkling mineral water.
Capture the bouquet of these exquisite ganache one by one, in small portions.
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.
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.
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.
Zagora: Our chocolate will reveal hidden depths of flavour alongside a Moroccan tea, prepared with an infusion of 7 types of fresh mint leaf.