
|
|
Milk Chocolate Selection: |
|
|
|
|
ALMOND TRUFFLE:
(al-mond truf-ful)
Almond hazelnut praline with
almond and pistachio slices. |
|
CAMBUR:
(kahm-boor)
Soft banana and brown sugar
caramel. |
|
|
DULCE DE LECHE:
(dool-seh de leh-cheh)
Traditional Latin
American
milk caramel. |
|
GIANDUJA:
(jan-du-ja)
Hazelnut paste with fresh vanilla and
a hint of coffee. |
 |
LE CITRON:
(leh see-trone)
Meyer lemon
caramel with fresh
mint-infused cream. |
|
MELAO:
(meh-lao)
A salt butter caramel filled bonbon. |
|
MIEL:
(mee-el)
Sweet honey almond hazelnut praline. |
|
MOROCHO:
(moh-ro-cho)
A layer of almond hazelnut praline topped with a layer of buttercream and a hint of Calvados |
|
PARCHITA:
(par-chee-tah)
Fresh passion fruit blended into
a soft caramel.
Also available in dark chocolate. |
|
RIO CARIBE:
(ree-oh ca-ree-beh)
Artisan made almond hazelnut praline.
|
|
|
ROMERO:
(ro-mehr-oh)
Salt butter caramel infused with rosemary. |
|
|
|
| |
|
|
|
|
|
|
|
t |
|
|
|
|
|
|
|
|
|
|
|
|
|
|