Pecan Blondinet

Caramelized white chocolate on milk chocolate with slivers of pecans.

Weight: 0.097kg

Dimensions : 9,5 cm x 2,2 cm x 17,8 cm

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A few words about
our creations...

A gourmet delight, hidden in a sophisticated box, the Blond Pecan Hedonists Bar takes you on an intense journey to the sunny days of your childhood. One side offers a generous layer of melt-in-the-mouth milk chocolate, packed with delicately toasted pecan pieces, creating a beautifully flavoured graphic tablet with a crunchy texture and a truly addictive taste. The other side boasts a thin layer of creamy white chocolate, contrasting with the delicious taste of nuts and creating a perfectly balanced bouquet of notes of milk, biscuit, and caramel.

Best consumption period* : From 10 to 82 days after purchase
*Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates.
Price per kilo: HK$2,164.95/kg
Storage temperature: 18 °C
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Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavours to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavoured varieties: first those with fruits, then spices, then alcohol.

sugar, cocoa butter, whole milk powder, pecan nuts (14,3%), hazelnut, skimmed milk powder, whey, cocoa paste, butter (milk), emulsifier (sunflower lecithin), vanilla natural flavouring, barley malt extract (gluten), water, salt.
Milk chocolate : cocoa 37% minimum / Dark chocolate : cocoa 56% minimum

Nutrition Facts : Calories (Kcal) : 605, Calories (kJ) : 2514, Total Fat (g) : 44.9, Saturated Fat (g) : 29.4, Total Carbohydrate (g) : 52.7, Total sugar (g) : 39.8, Protein (g) : 9.0, Salt (g) : 0.3

This product contains

Nuts
Milk

This product may contain

Peanut
Gluten
Egg
Sesame
Soya

Craftsmanship, gourmet treats and incredible uniformity

Driven by a desire to do things differently, Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, never does things the easy way. His two-layer Crazy Bar collection boasts two textures, two different tastes within the same bar, twice the complexity. The bar's smooth side, measuring 2mm, is poured onto cold marble. Speed and precision are required to cover the chocolate as soon as it crystallizes. If the second layer is too cold, the two layers won't join together; if the second layer is too hot, the first will disappear. Three experienced chocolatiers make these Crazy Bars by hand: the bars' thickness is guided by their taste. Creating a childlike sense of pleasure, these Crazy Bars feature myriad inclusions for an incredible flavor and a complex texture. Fruit is added by hand and by eye, as the chocolate crystallizes: it must stick to the chocolate without piercing it.