" Fondez of pleasure for our assortment of chocolates black and milk, the all features danselegant ballotin gift 175 g. For you or for provide, we are some that you saurez make the good choice for live an instant gourmet inoubliable! ".
Ingredient:.
Sugar, paste of cocoa, butter of cocoa, powder of milk whole, almond 3,1%, hazelnut 3,1%, paste of hazelnut 2,7%, caramel 2,7% (syrup of glucose-fructose, sugar, cream, milk concentrated sugar, cream, butter soft, water, butter sale, salt of Guerande, stabilisant: pectines), stabilisants: and 422-and 420, butter concentrated, dextrose, shines almonds caramelises 0,8% (almonds, sugar, caramel (sugar, water)), brisures of crepes laces 0,6% (flour of ble, sugar, material greasy laitiere anhydre, sugar of the milk, protein of milk, salt, flour of malt orge, powder to lever: and 500), sugar inverti, emulsifiant: lecithine of soy, powder of laitecreme, caramel in powder (powder of laitecreme, protein of milk, sugar, butter), glitterys coffee 0,3% (sugar, butter of cocoa, powder of milk whole, coffee, extract of paprika), coffee 0,2%, flavor natural coffee, flavor natural (milk), lactose, lactoserum, almond oil, oil of hazelnut, flavor natural of vanilla, flavor caramel, colorants of decor: curcumine-extract of paprika. Chocolate black 18,2% (cocoa: 70% minimum), chocolate to the milk 21,9% (cocoa: 33% minimum).
Since 1991.
The story of the Chevaliers Argouges started to the heart of a patisserie-chocolaterie situee in face of the cathedrale of Coutances (50). Bernard MEISS, Maitre-chocolatier, y transmettait its know-how and its talent to David, its threads, thus that has Bertrand STONE. Set, they have quickly share the souhait of offer their range of chocolates home to all the Normands. The chocolaterie voit the day in 1991 to Gratot (Low-Normandie).
The Chevaliers antan are devenus today, the Chevaliers of the good taste. We explorons of the flavors new and concoctons of the recipes sometimes traditionals, sometimes exotic but always for the pleasure of all. an of our first motivations estd'offrir to our consumers of the premium-quality products.
Manufacturing Artisanal French.
The inside of our candy of chocolate based on praline, are made according to the tradition. For this we commencons by make scalp in large cauldrons in copper, almonds, hazelnuts and sugar up to this that the all whether caramelise. A times the preparation refroidie, that-ci is so broyee in order obtain a fine powder that on appelle " powder of pralin ". This latest is by the after incorporee in the chocolate blending, before well-being coulee on of the tables in marble and cut to the guitare. This procede is Of course! renouvele for the set of our toppings. This is not that a times this premiereetape achevee, that our candy revetissent their more beautiful robe based on chocolate pure butter of cocoa. A times enrobes, some among them seront decores to the helps of different fruits dry, of a pocket or well of a fourchette.
Our devise: " A confection to the hand respectful of the materials first of quality ".
Pure butter of cocoa.
* In France appellation " chocolate pure butter of cocoa" certified that the chocolates do not contain of material greasy plant-based.
Composition of the set.
Praline almond coats of chocolate milk.
Ganache to the coffee enrobee of chocolate black 70%.
Ganache amere enrobee of chocolate black 70%.
Praline "Gianduja" hazelnut coats of chocolate milk.
Praline hazelnut crepes laces coats of chocolate black 70%.
Praline hazelnut to the crepe lace coats of chocolate milk.
