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