Milk Chocolate Amuse Barre - Corporate Gifts
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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.
The Milk Chocolate Amuse Barre stands out for its boldness and refinement. Beneath its delicate coating lies a delicious composition of smooth hazelnut praliné, crispy crêpe flakes, puffed rice, and finely crumbled shortbread biscuit. This precise interplay of textures offers a tasting experience that is both crunchy and smooth. Designed to enrich a gift or complement a professional gesture, this nomadic creation embodies the indulgence of La Maison du Chocolat in a modern format. A bar to offer that leaves a lasting impression with subtlety and generosity.
12,5 cm x 3 cm x 2,5 cm
131,60 €/Kg
The Milk Chocolate Amuse Barre stands out for its boldness and refinement. Beneath its delicate coating lies a delicious composition of smooth hazelnut praliné, crispy crêpe flakes, puffed rice, and finely crumbled shortbread biscuit. This precise interplay of textures offers a tasting experience that is both crunchy and smooth. Designed to enrich a gift or complement a professional gesture, this nomadic creation embodies the indulgence of La Maison du Chocolat in a modern format. A bar to offer that leaves a lasting impression with subtlety and generosity.
12,5 cm x 3 cm x 2,5 cm
131,60 €/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 88 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
310728
milk chocolate (sugar, whole milk powder, cocoa butter, cocoa beans, emulsifier (sunflower lecithin)), hazelnut, sugar, wheat flour (gluten), dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural flavouring (vanilla)), butter (milk), sweet almond powder, rice flour, sweet almonds, egg, egg yolk, salt, skimmed milk powder, barley malt (gluten), malt extract, emulsifier (sunflower lecithin), natural flavouring (vanilla), vanilla. Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 17.8% minimum Dark chocolate contains: cocoa solids 56% minimum
Average nutritional values per 100g : Calories (Kcal) : 566, Calories (kJ) : 2276, Total Fat (g) : 40, Saturated Fat (g) : 13, Total Carbohydrate (g) : 40, Total sugar (g) : 30, Protein (g) : 9.9, Salt (g) : 0.25
This product contains
Nuts Gluten Milk Egg
This product may contain
Peanut Sesame Soy
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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