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Rocher Dark Bouchée

 Praline Coated with Caramelized Almonds & Hazelnuts

Weight: 0.11 lbs
Dimensions: 1 x 1.5 in
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$6.50
$6.50
Réf. 299390
- +
0.11 lbs
1 x 1.5 in
DELIVERY OPTIONS AVAILABLE
  • iconExpress
  • icon 2 Days
Description

This Bouchee, or Bite, has a traditional heart of  creamy, slightly sweet, chocolate praline coated with roasted and caramelized almonds & hazelnuts which is then  coated in a thin layer of bold dark chocolate.


The Artistry 

This praliné, slightly sweet and cooked to a turn, is left to cool on marble, recovered with a fine layer of chocolate before being delicately rolled by hand in slivers of roasted almonds. This final attention to detail gives the rocher its enticing round shape.

Please note, this product requires preparation to ensure freshness and flavor, and may not be available for overnight delivery.

Weight: 0.11 lbs

Dimensions: 1 x 1.5 in

Ingredients

Ingredients:

Sugar, almonds, cocoa paste, hazelnuts, cocoa butter, whole milk powder, emulsifier : E322 soy lecithin, vanilla natural flavoring.


Allergens:

This piece does contain Soy, Milk/ Lactose, Hazelnuts & Almonds. May also contain traces of peanuts, tree nuts, gluten and sesame seeds as the items are produced in a facility that also packages items with these ingredients.

*For additional allergen questions please contact our Customer Service Team


This item does not contain Alcohol.


Storage Information:
Keep in a dry and cool place (18°C/64°F)


Shelf Life:

4 to 6 Weeks

Tasting

Our chocolates are best appreciated at a temperature of 20°C/68°F.


You may accompany your tasting with a glass of mineral water in order to allow the full range of flavors of the chocolate to express themselves.


We recommend storing the chocolates in a cool, dry place (18°C/64°F) in their original packaging or in a drawer of your refrigerator, wrapped carefully in a tightly sealed plastic bag (if refrigerated, remove the chocolates thirty minutes before serving them).

DELIVERY OPTIONS AVAILABLE
  • iconExpress
  • icon 2 Days
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