Design exclusif de Pierre Tachon - Soins Graphiques.
The chocolate version begins with an all-chocolate biscuit with a mass of Madagascan chocolate, obtained by conching the cocoa nibs to create an intensely chocolate flavor. Crushed cocoa nibs are also added for a crunchy texture when tasting. On this biscuit, the artisan biscuit-maker poaches a ganache made from Peruvian chocolate, a cru with floral notes. Finally, cocoa nibs and carmelized cascara (dried cocoa bean skins), sprinkled on top, add a delicate bitterness to this beautiful and delicious biscuit.