Hazelnut gianduja with alfalfa seed, chocolate biscuit, chocolate mousse, pain de gène biscuit, vanilla crème brûlée and fleur de sel.
Decoration (dark chocolate (68% cocoa minimum and milk 40% cocoa minimum): cocoa paste, sugar, cocoa butter, whole MILK powder, emulsifier: sunflower lecithin, natural vanilla extract), ALMONDS, sugar, water, invert sugar, salt, milk chocolate (sugar, cocoa butter, whole MILK powder, cocoa paste, emulsifier: sunflower lecithin, natural vanilla extract), sugar, EGG whites, cocoa paste, whole MILK powder, CREAM, EGG yolks, EGG whites, water, BUTTER, HAZELNUT paste (1%), alfalfa powder (1%), cocoa butter, starch, salt (0.09%), glucose syrup, emulsifier: sunflower lecithin, bovine gelatin, vanilla pod (0.02%), natural vanilla extract (0.01%)
Nutrition facts per 100gr: Energy: 1631 kJ / 392 kcal, Fats: 26 g, Of which saturates: 13 g, Carbohydrates: 28 g, Of which sugars: 23 g, Proteins: 9 g, Salt: 0.21 g.
2024 Christmas Collection “New Worlds”. Available for pre-order now. In store from November 27.
ONLY AVAILABLE FOR SHOP PICKUP. PRESENTED IN A PASTRY BOX.
A new world is also a world more respectful of the earth and the people who inhabit it.
By building a post-harvest center in Cameroon, Jean-Paul Hévin is committed to working with indigenous cocoa producers to transform them into exceptional cocoa, while respecting the surrounding primary forest.
With this first log to enhance them, set off to discover them.
Composition: Gianduja hazelnut with alfalfa seed, chocolate biscuit, chocolate mousse, cocoa from the HEVIN-NKOLOSSANG center, pain de géné biscuit, vanilla crème brûlée and fleur de sel. Caramelized almond base with milk chocolate.
Decor: Chocolate mask and arrows
Tasting advice: Take out 15 minutes before serving, cut with a knife blade previously soaked in hot water.
Storage: 2 days at 4°C
Number of people : 1
price per kilo: €87.77
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Hazelnut gianduja with alfalfa seed, chocolate biscuit, chocolate mousse, pain de gène biscuit, vanilla crème brûlée and fleur de sel.
