La Maison Du ChocolatCoffret Maison 40-Piece Assorted Chocolates Box
$100
This item Ships from Vendor.
Expected to ship no later than 02/20/2025
- Item Information
- About The Designer
- Online Inquiries: HCS21_HEFQ7
- Store Inquiries:#401206459355
4146837 - COFFRET MAISON ASSORTED 280 G US
- Assorted chocolates come in gift box
- 40-piece box includes two of each flavor
- Keep in a dry and cool place (18°C / 64°F)
- Shelf life: approx. 2-4 weeks
- Total net weight: 9.8 oz./ 280 g
- Made in France
Flavors Included:
- Anastasia: Smooth almond and hazelnut praline and hazelnut Gianduja
- Cristal: Almond Hazelnut Praline with crushed hazelnuts and grains of Maldon Sea Salt
- Grai n Dentelle: Milk Chocolate Praline with slivers of crispy crepes
- Jolika: Almond paste with pistachio, coated with a find dark chocolate
- Milk Rocher: Almond and hazelnut praline with roasted almond pieces
- Dark Rocher: Almond and hazelnut praline with roasted almond pieces
- Akosombo: Dark Chocolate ganache with spicy notes of Ghanaian Cocoa
- Andalousie: Dark Chocolate ganache infused with lemon zest and mixed with a cream of lemons from the South of France
- Boheme: Milk Chocolate mousse ganache
- Caracas: Full bodied dark chocolate ganache
- Abyssinie: Dark Chocolate Ganache with a cold infusion of coffee from Ethiopia
- Extreme Chocolate: Dark Chocolate Ganache, 100% cocoa, perfect balance between the acidulous character and bitterness of pure cocoa
- Caramelo: Milk Chocolate ganache with soft caramel
- Guayaquil: Dark Chocolate ganache with Bourbon Vanilla
- Maracuja: Dark Chocolate Ganache with Passion fruit pulp
- Chiberta: Dak Chocolate Ganache infused with orange zest and blended with orange cream
- Quito: Bittersweet dark chocolate ganache
- Salvador: Dark Chocolate Ganache with raspberry pulp
- Sylvia: Milk Chocolate ganache
- Zagora: Dark Chocolate Ganache with an infusion of mint leaves
About La Maison du Chocolat:
(see jpgs with info) In 1977, Robert Linxe launched the first Paris boutique devoted entirely to chocolate, where he was quickly dubbed "The Wizard of Ganache." La Maison du Chocolat's logo pays homage to a tool of the Indians, the metate, which is used to grind cocoa beans with a rolling stone.
(see jpgs with info) In 1977, Robert Linxe launched the first Paris boutique devoted entirely to chocolate, where he was quickly dubbed "The Wizard of Ganache." La Maison du Chocolat's logo pays homage to a tool of the Indians, the metate, which is used to grind cocoa beans with a rolling stone.
