MACAROONS
Description: Discover our new chocolate macaroons, handcrafted by master chocolatiers and available in six inventive Flavours.
Types: • White Raspberry Chocolate • White Coconut Ganache Chocolate • Dark Pistachio Praline Chocolate • Dulcey and Gianduja Chocolate • Dark Salted Caramel Chocolate • Milk Sesame Chocolate Key terms:
• Praline: A confection made with nuts (almond, pecan, pistachio, hazelnut, etc.) combined with caramelized sugar, then grind to a smooth paste. Can either be smooth or crunchy. It’s a sweet and nutty treat can be enjoy in chocolate bonbon, spread, truffles or pastries. • Ganache: An equal mixture of chocolate and cream that is stirred until smooth, silky, and shiny. Ganache can be a flavour for chocolate fillings e.g., vanilla, Qahwa, fruit, etc. • Gianduja: A smooth and creamy product originated from Italy, specifically from the piedmont region, it is made with a blend of ground hazelnut, sugar and chocolate (dark, milk or white) resulting to a smooth and nutty paste. Its use in bonbon, tablet, truffles and pastries. It has a very smooth texture. • Caramel: Sugar is heated until golden brown and deglazed with cream and salted butter and cooked to a specific temperature that will give the desire texture.
Unique Selling Point
A distinctively unique chocolate range in the shape of a macaron, featuring six delightful and inventive flavours, handcrafted by master chocolatiers.
Date Updated: 28/08/2024
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