“Pas de Deux”
An inspired combination of finely ground caramelized hazelnuts from the Piedmont region of Italy, phyllo dough, an unctuous coffee ganache fashioned from Kenyan coffee and Maragogype coffee beans from Nicaragua (covered in a 70% Venezuelan dark chocolate).
To order this chocolate exclusively, use our personalized assortment.
“The purity of the dark chocolate shell encases a unique core of two layered ganaches: one with Kenyan and Nicaraguan coffee notes; the other a delicious praline with expertly toasted hazelnuts from Piedmont. On the palate, saturated with flavors, an intimate dance between these two ganaches is improvised: both rich and surprising, they unite, embrace, and the coffee plays, the hazelnut becomes soft, like a couple swirling to the sound of a languid song. A pas de deux.” – 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), 62% Venezuela Dark chocolate cover (cocoa paste, sugar, emulsifier : soya lecithin), hazelnut, 40% Ivory Coast Milk chocolate cover (sugar, cocoa butter, whole milk powder, cocoa paste, skimmed milk powder, emulsifier : soya lecithin, flavouring natural vanilla), sugar, splits of thin pancakes (wheat flour, sugar, concentrated butter, margarine, skim milk powder, barley malt, salt), cream, unsweetened semi-skimmed milk, invert sugar, cocoa butter, stabilizer : sorbitol, butter, water, coffee from Kenya, coffee maragogype, glucose syrup, instant coffee.
Soya, milk, hazelnut, gluten. May contain traces of other nuts with shells, eggs, sesame, peanut.