Malline Découverte
34 original chocolates by Pierre Marcolini.
An assortment which is undeniably one of the emblematic collections for which Pierre Marcolini is famous. 34 original chocolates in a collection that is the culmination of a long creative process. A subtle mix of avant-garde inventions and grand classics which perfectly illustrates Pierre Marcolini’s approach to chocolate. Smaller chocolates offering a wider choice and more refinement in a sublime taste experience.
- Pierre Marcolini Grand Cru : A pure ganache, a marriage of the very best chocolate from Venezuela, Java, Madagascar flavoured with fresh vanilla.
- Venezuela Grand Cru Fondant : Pure ganache made from cocoa beans from the Sur del Lago region.
- Brésil Grand Cru : A pure ganache made from cocoa beans from the Bahia region.
- Équateur Grand Cru : Pure ganache made from cocoa beans from the Los Rios region.
- Madagascar Grand Cru : Pure ganache made from cocoa beans from the Sambirano region.
- Caraïbe Grand Cru : Bitter 72% cocoa ganache flavoured with vanilla pods from Madagascar/Tahiti
- Cabosse Grand Cru : Pure ganache made from cocoa beans from the Trinidad region.
- Café Cardamome : Dark chocolate infused with coffee and cardamom.
- Thé au Citron : Bergamot infusion combined with fresh lemon and lime zest.
- Thé Earl Grey : A pure ganache, infused with Earl Grey tea.
- Thé Earl Grey Lait : A pure ganache, infused with Earl Grey tea.
- Poivre Long : The power of a bitter ganache infused with long pepper from India.
- Palet Or : A bittersweet ganache combined with a caramel coulis, all intensely vanilla-flavoured.
- Palet Or Lait : A smooth milk chocolate ganache combined with a caramel coulis, all intensely vanilla-flavoured.
- Safran : An infusion of saffron pistils in a milk ganache made from cocoa beans from the Island of Java.
- Thym & Orange : A pure ganache flavoured with fresh thyme flowers and a zest of orange.
- Violette : A soft violet ganache with bursts of raspberry.
- Baies Roses : A bitter ganache flavoured with Maroccan pink pepper berries.
- Rose Lait : A soft milk chocolate ganache with a hint of rose water.Cassis : Cassis : Blackcurrent cream combine with a fresh blackcurrent jelly.
- Fleur d'Oranger : Delicate milk chocolate ganache combined with an orange blossom coulis.
- Gingembre : Encounter between a bitter ganache and fresh ginger.
- Mangue : A milk chocolate cream combined with a Brazilian mango jam
- Cœur Framboise : Fresh raspberry ganache with a lemon zest twist.
- Pavé de Tours : A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer.
- Pavé de Tours Lait : A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer.
- Praliné Citron : An almond praliné sharpened up with a hint of lemon juice and zest of lemon.
- Torsade : A major classic. Milk chocolate gianduja with a sprinkling of caramelised hazelnuts.
- Câlin Fondant : Almond praliné, Quimper flaky wafer and caramel blended with fresh Tahitian vanilla.
- Câlin Lait : Almond praliné, Quimper flaky wafer and caramel blended with cream and vanilla.
- Caramel Fondant: Caramel cream with fleur de sel.
- Quatre Épices : Soft chocolate caramel and a blend of four spices.
- Pâtes d'Amandes : Encounter between a pretty almond paste and a slightly salted and caramelised Iranian cream of pistachio.
- Trianon Lait : A nougatine dome inlaid with caramelized ganache
Poids net total: 216g
Date limite de consommation: 1 month