“For this praline, I selected the best Italian hazelnuts from Piedmont.
I turned them into an exquisite praliné, to which I added a bitter dark chocolate coating in order to achieve a perfect balance of flavours.”
“The ganache is infused with lemon thyme overnight. This results in a very fresh and vegetal chocolate.
I also replaced the sugar with a light honey to add a little touch of mildness.”
“The feuilletine biscuit, delicate and crispy, is accompanied by a very subtle and mildly flavoured hazelnut praliné.
This praline is one of our best sellers. A real delight for sure!”