This imaginative recipe merges French walnut praliné, phyllo dough and Valencia almonds into a refined 40% Ivory Coast milk chocolate, imparting a crunchy texture common to Middle Eastern pastries such as baklava under a 70% Venezuelan dark chocolate couverture.
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“The shell breaks and falls, then the heart of the sweet asserts itself, eccentric and full-bodied. The autumnal inspiration exalts us with nutty flavors. A soft crunchiness, chips of crêpes dentelles, blended with the ganache, bring volume and create an aromatic explosion on the tongue. The palate begs for mercy… What a sweet torture.” – Gisèle Marguin, Master Sommelier of the UDSF (Union de la Sommellerie Française)
70% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: GMO-free soya lecithin), almond [20%], sugar, walnut [7%], splits of pure butter thin pancakes (wheat flour, sugar, concentrated butter, skimmed milk powder, barley malt, salt), cocoa butter, 40% milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, skimmed milk powder, emulsifier: GMO-free soya lecithin, natural vanilla flavouring), stabilizer: sorbitol.
Soya, milk, nuts and gluten. May contain traces of peanut, sesame, egg and sulfites.