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 Venezuelan and Madagascan blend 70% dark chocolate).
“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% dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier: GMO-free soya lecithin), hazelnut [11%], sugar [6%], 40% milk chocolate (sugar, cocoa butter, whole milk powder, cocoa paste, skimmed milk powder, emulsifier: GMO-free soya lecithin, natural vanilla flavouring), cream, unsweetened semi-skimmed milk, splits of pure butter thin pancakes (wheat flour, sugar, concentrated butter, skimmed milk powder, barley malt, salt), cocoa butter, invert sugar, water, stabilizer: sorbitol, butter, coffee from Kenya [0.6%], Maragogype coffee [0.6%], glucose syrup, instant coffee [0.3%].
Contains soya, milk, nuts, gluten and sulfites. May contain traces of peanut, sesame and egg.