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.
To order this chocolate exclusively, use our personalized assortment.
“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% 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.