Sticks Gourmands Praliné 6 chocolates - Corporate Gifts
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Delivery in France and in Europe
Available - From 30 October
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Messenger Delivery in Paris and close suburbs
Available - From 30 October
Message card available in shipping page
Gift bag available in cart page
Other available formats
ECO-DESIGNED PACKAGING
We take a minimalist approach to our packaging, eliminating excess and reducing plastic as much as possible.
RESPONSIBLE SOURCING
Our ingredients are guaranteed free from artificial colors and flavors, GMOs, and palm oil.
We are dedicated to the freshness and taste of our products.
Tasting takes on a new dimension with the Praliné Sticks, a refined and indulgent creation by La Maison du Chocolat. These six slender sticks, with their sleek design, subtly reinvent chocolate pleasure. Beneath their intense dark chocolate coating lies a remarkably smooth almond-hazelnut praliné, enhanced with crispy biscuit pieces. Each bite reveals a perfect balance of smoothness and crunch, in a harmony of textures that delights every palate. These sticks embody the elegance of a gift to offer, ideal for corporate gifting.
4 cm x 2,9 cm x 9 cm
150,00 €/Kg
Tasting takes on a new dimension with the Praliné Sticks, a refined and indulgent creation by La Maison du Chocolat. These six slender sticks, with their sleek design, subtly reinvent chocolate pleasure. Beneath their intense dark chocolate coating lies a remarkably smooth almond-hazelnut praliné, enhanced with crispy biscuit pieces. Each bite reveals a perfect balance of smoothness and crunch, in a harmony of textures that delights every palate. These sticks embody the elegance of a gift to offer, ideal for corporate gifting.
4 cm x 2,9 cm x 9 cm
150,00 €/Kg
For an optimal experience, enjoy our chocolates at room temperature, ideally around 20°C. Pair them with mineral water to fully reveal the richness of their aromas. Store your chocolates in a cool, dry place (around 18°C), away from light, in their original packaging. If you need to place them in the lower part of the refrigerator, protect the box in a paper or plastic bag. Remember to take them out 30 minutes before tasting so they can regain all their finesse.
- Optimal consumption duration* : From 8 to 54 days
*Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
- Storage temperature : 18°C
310111
dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural flavouring (vanilla)), sugar, milk chocolate (sugar, whole milk powder, cocoa butter, cocoa beans, emulsifier (sunflower lecithin)), sunflower oil, hazelnut, whole milk powder, wheat flour (gluten), skimmed milk powder, cocoa butter, cocoa beans, wheat malt flour, wheat starch (gluten), baking powders, emulsifier (soy lecithin), paprika extract powder, natural flavouring (vanilla), salt Dark chocolate contains: cocoa solids 56% minimum, Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum
Average nutritional values per 100g : Calories (Kcal) : 558, Calories (kJ) : 2326, Total Fat (g) : 36, Saturated Fat (g) : 14, Total Carbohydrate (g) : 48, Total sugar (g) : 42, Protein (g) : 7.9, Salt (g) : 0.24
This product contains
Nuts Gluten Milk Soy
This product may contain
Peanut Egg Sesame
Discover our chocolates
x6 Choco stick praliné biscuit
Hazelnut Praline with slivers of biscuits, enrobed in dark chocolate.
La Maison du Chocolat Craftsmanship
La Maison du Chocolat's praliné boasts a signature flavor, created by Robert Linxe, its founder: an initial taste of cooked caramel gives way to intense notes of nuts. He took the cooking process to new heights, whilst focusing on removing as much sugar as possible to preserve the essence of the nuts. The entire process involves 3 stages and lasts 72 hours. The praliné mixture features nuts, chocolate, and inclusions and particular attention is paid to its texture: it crystallizes quickly and is sensitive to temperature variations. Its crunchy texture must be maintained without the mixture drying out; it must be covered without melting. The process requires precise temperatures: 16 and 21 degrees. The praliné's balanced flavor lies in dried fruit and perfectly cooked sugar. Experience is essential to identify when the ultimate taste has developed, before the dreaded bitterness sets in: chocolatiers judge this by eye, waiting for the steam to turn "blue". Fact or fiction? Find out as you savor the pralinés Collection.
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