Design exclusif de Pierre Tachon - Soins Graphiques.
Here, whole roasted and crushed hazelnuts are inserted into the biscuit dough and filling in order to add crunch and texture to the mix. A 100% hazelnut paste confers a smoothness to the dough, as well as a pronounced hazelnut taste. Finally, the hazelnut is cooked in the form of a praliné — carmelized with a touch of salt then crushed.
Manufacture de Chocolat praliné fans will find the experience familiar: same techniques, same ingredients, all in a new gourmand shape — everything to guarantee a pleasant surprise!