醇香松露朱古力禮盒84克

精選三款美味松露朱古力配方：原味松露朱古力；拖肥焦糖松露朱古力，帶雲呢拿和海鹽香調；果香松露朱古力，帶黑加侖花芽胡椒香調。

重量：0.084公斤

體積: 12,2 cm x 8,5 cm x 3,3 cm

數量

適用

專門店領取

適用

本地送貨

醇香松露朱古力禮盒84克

數量

關於
我們的創作…

色彩明麗，質感極其輕盈，經典的松露朱古力添上一抹永恆青春的氣息。紫紅色、金色、可可色：Nicolas Cloiseau從馳名的皇牌慕斯朱古力蓉中汲取靈感，創作能激發獨特情感的產品。他的一雙巧手從內到外改造香綿軟滑的松露朱古力，以絕對的表達自由重新演繹這款經典甜點，創作出輕盈美妙、令人著迷的朱古力。這三款醇香松露朱古力嶄新配方，材料包括鮮豔清新的黑加侖子、加入海鹽的拖肥焦糖，以及入口即溶、味道圓潤的純黑朱古力蓉。馥郁香濃、清新果香、甜中帶鹹這三款口味組合必為松露朱古力愛好者們帶來驚喜。

最佳食用期限: 購買後 10 至 26 日
*此為建議最佳食用期限，產品背面標籤的日期亦具指示性。
每千克價格：HK$5,357.14 / 公斤
儲存溫度：18 °C
302264
5807828988

我們的朱古力該在室溫下品嚐。我們建議您先咬一口朱古力，讓它於口內溶化，並有足夠時間將其味道發揮。當您在品嚐數種朱古力，最好由原味朱古力開始品嚐，然後再品嚐其他味道的朱古力，次序如下：果味朱古力、香料，最後是酒香朱古力。

Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (sunflower lecithin), vanilla natural flavouring), cream (milk), cocoa powder, milk chocolate (sugar, cocoa butter, whole milk powder, cocoa paste, emulsifier (sunflower lecithin), vanilla natural flavouring, butter (milk), cocoa paste, blackcurrant, invert sugar, sugar, whole milk, cocoa butter, glucose syrup, food colouring (red beetroot), salt, strawberry powder, vanilla pods, blackcurrant pepper, texturizer (sorbitol), acidity regulator (citric acid).
Dark chocolate contains : Cocoa solids 56% minimum. Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum.

Nutrition Facts : Calories (Kcal) : 500, Total Fat (g) : 35.1, Saturated Fat (g) : 21.8, Trans Fat (g) : 4.8, Total Carbohydrate (g) : 43.1, Total sugar (g) : 37.9, Protein (g) : 5.6, Sodium (mg) : 31

此產品含有

牛奶

此產品可能含有

花生
果仁
麩質
雞蛋
黃豆

Craftsmanship and an airy texture

3 days are required for the artisanal production of our Flavored Truffles. Unlike their Anglo-Saxon counterparts, our French-style truffles feature a mousse center, a thin layer of chocolate and a cocoa coating. The combination of chocolate, cream, butter, fruit purée, and caramel used to create these flavored ganache truffles is initially smooth and silky, before being spread out on the marble surfaces of the brand's workshops. 24 hours later, this melt-in-the-mouth mixture has crystallized, taking on a mousse-like texture. Slowly worked with a mixer to incorporate air, the ganache develops a light, airy texture. After the mixture crystallizes again, 24 hours later, they are coated in a veil of chocolate, creating a delicately crunchy and delicious dark shell, and plunged into bitter cocoa powder.