woensdag 20 februari 2013

Chocolate Selection March - April

Available already the New Chocolates Selection for March and April.

The dark chocolates are enrobed in Felchlin:
Grand Cru couverture from the „Grenada Selection“ noble cacao originating in Grenada
The sensory experience of Grenada 65% opens with a full-bodied, intensive cacao flavour. The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest berries and the natural freshness of orange. The prolonged finish is accompanied by a balanced dried pear note complimented through a hint of spicy nutmeg.


The milk chocolates are enrobed with the Bolivian 38% of Felchlin:
Cru Sauvage couverture made of wild, noble cacao from the province of Beni, Bolvia
The sensory experience of this unique milk couverture opens with a mild cacao note. The following milk caramel taste is accented through the slightly sweet taste of marzipan. The traditional gentle manufacturing process (48 hours conching) brings out the pleasant malty spruce honey flavour which then finishes on a prolonged slightly spicy vanilla note.

chocolates in action, this is heaven on earth for me
Daintree Estates 45% milk ganache
Milk & dark almond&fleur de sel and speculaas praliné
Praliné crunchy almonds
Praliné crunchy almonds & pistachio
Felchlin Maracaïbo intenso 66% & fresh ginger
Felchlin Crudo 70%
Adi Chocolate Fiji 70%
Original Beans Cru Virunga 70%
Askinosie San Jose Del Tambo Ecuador 70%
Madre Chocolate Hawai passion


Pacari Ecuador 70%
Danta milk Finca Los Ujuxtes Guatemala

Felchlin Maracaïbo intenso 66%
Marou single origin Ben Tre 78%
The Grenada Chocolate Company 60%
El Ceibo Bolivia 60% Coffee
Akesson's Madagascar 75% Voatsiperifery pepper

www.patisserievercruysse.be