Chocolate used for enrobing is the Marañòn Fortunato N°4 Peru, a wonderfull flavoured dark 68%.
Ganache 33% Maracaibo and hazelnutpraliné
Ganache 66% Maracaibo and fresh ginger
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| Vietnam Origin Tien Giang 70% dark ganache |
Madagascar dark ganache 64% & Wildcrafted Long Pepper Bali - Indonesia
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| Original Beans Cru Virunga Congo 70% ganache |
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| Republic Dominican 70% ganache with fresh cacaopulp |
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| Maracaïbo 33% ganache and Madras curry |
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| Felchlin Cabruca Brasil 70% ganache |
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| Pacari Ecuador ganache of 70% Raw chocolate |
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| Felchlin Elvesia Rep.Dom. 74% ganache vanilla-tonkabean |
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| Danta Guatemala "Los Ujuxtes" 60% ganache |
