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
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| Daintree Estates 45% milk ganache |
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| Milk & dark almond&fleur de sel and speculaas praliné |
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| Praliné crunchy almonds |
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| Praliné crunchy almonds & pistachio |
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| Felchlin Maracaïbo intenso 66% & fresh ginger |
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| Felchlin Crudo 70% |
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| Adi Chocolate Fiji 70% |
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| Original Beans Cru Virunga 70% |
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| Askinosie San Jose Del Tambo Ecuador 70% |
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| Madre Chocolate Hawai passion |
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| Pacari Ecuador 70% |
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| Danta milk Finca Los Ujuxtes Guatemala |
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| Felchlin Maracaïbo intenso 66% |
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| Marou single origin Ben Tre 78% |
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| The Grenada Chocolate Company 60% |
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| El Ceibo Bolivia 60% Coffee |
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| Akesson's Madagascar 75% Voatsiperifery pepper
www.patisserievercruysse.be
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