Hazelnut Praline gelato - Madagascar chocolate sorbet

In this gelato box, you will find two of the Manufacture's signature recipes, created by our chef Matteo Casone: the Hazelnut Praline & Hibiscus gelato and the Madagascar sorbet.

Crunchy, acidic and comforting, the hazelnut & hibiscus praliné gelato surprises by the contrast between the unexpected acidity of the dried hibiscus powder and the sweetness of the praliné.

The Madagascar sorbet is raw, intense and concentrated. It reveals the beans selected by the Manufacture de Chocolat, bringing out a note of red fruits.

Ideal to share a moment of indulgence with family or friends, enjoy these assortments with cuisined, fresh and artisanal recipes .