To offer a wide array of unique flavors, Valrhona uses two manufacturing processes to make its pralinés. The intensely nutty pralinés in the Révélation du Fruit line are made by adding the dried nuts and sugar to the kettle at the beginning of the cooking process so they cook together. This "sanding" process enhances the true taste of the nuts.
Hazelnuts 25%, Almonds 25%, Sugar 49%, Fat 28%
Pot de 300g - 11324
May contain egg and gluten.
Contact your distributor to check the availability in your country.
Etnao is a perfectly balanced Guanaja 70% dark chocolate core perfect for using in moelleux and molten lava cakes to cre ate that perfect soft and gooey chocolate center.
Blond Dulcey chocolate boasts an enticingly creamy texture. The intense biscuit flavor is sweet yet not too sugary and f inishes with generous notes of shortbread with a dash of salt.
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