Traiteur de Paris | Chocolate Passion Petit Fours

Within these four recipes the chocolate is highlighted by the flavours associated with it (caramel, praline, gianduja, coffee, milk chocolate and white chocolate). In addition, each item presents 3 different textures, offering your customers a real culinary experience.

• 12 Crunchy chocolate and caramel financier (chocolate financier, dark chocolate round, chocolate and salted butter caramel ganache)
• 12 Gianduja praline lingot (hazelnut financier, praline crunch, gianduja cream, dried fruit)
• 12 Triple chocolate lingot (cocoa Joconde biscuit, chocolate crunch, milk chocolate cream, white chocolate icing)
• 12 Viennese coffee-type chocolate (cocoa crumble, chocolate and coffee cream, white chocolate mousse, cocoa powder)