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Ingrédients: Biscuit linzer (beurre, farine, sucre glace, fécule, jaune d'oeuf, sel) Gianduja (noisette, sucre, lait entier en poudre, beurre de cacao, fève de cacao, extrait naturel de vanille) chocolat noir 66% Caraïbes (fèves de cacao, sucre, beurre de cacao, extrait naturel de vanille, lécithine de soja, vanilleextrait naturel de vanille)

A conserver à l'abri de la lumière, de l'humidité et des odeurs, entre 14 et 18°C. 

Boite de 10 pièces: 5 au caramel (rond), 5 au gianduja (carré)

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Des biscuits Linzer, croustillant avec une pointe de sel, accueillent un savoureux rond de caramel ou un gourmands carré de gianduja, le tout enrobé d'un chocolat noir intense de Caraïbes.

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Ingrédients: Chocolat noir Caraïbes 66% (fève de cacao, sucre, beurre de cacao, lécithine de soja, extrait naturel de vanille) amandes hachées caramélisées (eau, sucre)

A conserver à l'abri de la lumière, de l'humidité et des odeurs, entre 14 et 18°C. 

Poids net 200g

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Une création chocolatée purement niçoise, délicieuse et artistique à la fois. La chaise de SAB qui trône sur la Promenade des Anglais est pour l'occasion déposé sur un socle de chocolat noir Caraïbes 66% agrémenté d'amandes torréfiées et caramélisées.

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Allergènes: gluten, lactose, amandes, soja.

Conseil de dégustation: Sortir au moment de la dégustation

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Biscuit croustillant aux amandes, biscuit moelleux aux amande, biscuit linzer, confit de citron, crémeux citron, chantilly mascarpone à la vanille.

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Et plus précisément Desserts, Haute pâtisserie et lifestyle magazine n° 19 – printemps-été 2018 ...

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