Design exclusif de Pierre Tachon - Soins Graphiques.
Palet Chocolat Grand Cru Pérou Grand Cru Palet Biscuit
In its most untouched state, cocoa nibs are used in the biscuit dough to add a bit of crunch and flavor intensity. The second phase in the transformation of cocoa is a Madagascan chocolate mass which is added to the mix. Finally, the ganache — a mix of chocolate and crème fraîche — is prepared by the artisan biscuit-makers using a grand cru 75% Peruvian chocolate, selected for its floral notes and finish, from the Manufacture de Chocolat.