Ganaches, Classics, Pralines, Caramels and Nougat, Almond Paste, Liqueurs

Transcription

1 Chocolates Ganaches, Classics, Pralines, Caramels and Nougat, Almond Paste, Liqueurs The Paris-Caramels chocolates are made from beans from different plantations around the world, a unique blend which provides an exceptional taste with over 70% cocoa content. The chocolates are fresh, never frozen and the flavours derived from high quality ingredients. Paris-Caramels chocolates are produced in limited series, created using creative recipes which are regularly rotated. Paris-Caramels, auteur compositeur de gourmandises, Beauvais, France.

2 Ganaches Blended chocolates with elegant flavours thanks to a selection of perfumed teas, luxury alcohols and heady spices. Thé à l orange sanguine Milk ganache, Chinese and Ceylon tea perfumed with orange peel, Caganou Fresh cream and caramel ganache with nougat, Thé à la menthe Dark chocolate ganache, black tea and green mint, dark or white chocolate Bourbon Butter ganache, Bourbon vanilla, Truffe Natural ganache, dark chocolate, cocoa powder Ganache au Whisky fumé Whisky Lagavulin 16 years old on a dark ganache, Polka framboise Raspberry ganache, raspberry brandy, Petit matin Coffee and rum ganache milk or dark coffee chocolate Palet or Coffee ganache, Citron Gingembre Lemon pulp and candied ginger ganache, Palet or bitter Fine champagne ganache, Ganache Gèranium et Pistache de Sicile Geranium ganache, Pistachio, République Dominicaine from the Dominican Republic Equateur from Ecuador Pérou Cream ganache, with raw cocoa from Peru Sao Tomé from Sao Tomé

3 Pralines Dark or s enriched with dried fruits to create an unusual combination in the mouth Crousticrocq Almond and hazelnut praline Candied hazelnut nibs, dark or Craquendoule Flaky almond and hazelnut praline, dark or Zebranoisette Traditional hazelnut praline, ivory and black marbling, Craquendoule Ivoire Flaky almond and hazelnut praline, ivory chocolate Rocher Hazelnut praline, almond nibs, Valencia Almond praline, candied almond chips,dark or Rocher Almond praline, almond nibs, ivory or Noix-café Hazelnut and almond praline,walnut kernel, chocolate or coffee Praliné noisette intense Hazelnut praline (60%), intense flavour, Praliné amande intense Sicilian almond praline (60%), Almond pastes A wonderful combination on the palette, both in flavour and texture! Pistache Pistachio almond paste, almond nibs, Cerise et Pistache Pistachio almond paste, Cherry fruit paste, milk chocolate

4 Caramels and Nougat Chocolates filled with caramel or nougat or both for extra pleasure! Boule d or Very light caramel, nougat shell, with a thread of gold Caganou Caramel ganache with fresh cream on a base of nougat, Caramel Butter caramel from Charentes-Poitou (PDO), vanilla or hazelnut, Nougatine Almond nougat, coated in Carassel Butter caramel with Ile de Ré fleur de sel, dark or milk chocolate shell Classics Traditional recipes created with finesse for exceptional flavours. Aiguillette orange Candied orange peel, Duchesse marron Sweetened chestnut paste with rum, Rockamande Almonds coated in Tuile d or Gianduja and slivered almonds, with a thread of gold Les îles Carrot and grapefruit paste, Terroir Beetroot paste, coffee chocolate

5 Liqueurs Chocolates with a precious fruit brandy or regional alcohol centre. A pleasure for chocolate lovers! Grand Marnier Morello cherry Cherry in kirsch and its pit, shell Mirabelle plum Charentes cognac Williams Pear Mirabelle brandy Raspberry Normandy Calvados Cognac Raspberry brandy Calvados Williams Pear brandy Pine cone Cognac centre coated in rolled in slivered almonds