The Chocolate n°19


19_b_pageThis 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 (70% Venezuelan dark chocolate couverture).


70% Venezuela dark chocolate cover (cocoa paste, sugar, cocoa butter, emulsifier : soya lecithin), almond, sugar, nuts, splits of thin pancakes (wheat flour, sugar, concentrated butter, margarine, skim milk powder, barley malt, salt), 40% Ivory Coast milk chocolate cover (sugar, cocoa butter, whole milk powder, cocoa paste, skimmed milk powder, emulsifier : soya lecithin, flavouring natural vanilla), cocoa butter, water, stabilizer : sorbitol.


Soya, milk, almond, nut, gluten. May contain traces of other nuts with shells, eggs, sesame, arachide.


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