山核桃脆脆

雙層白朱古力及焦糖核桃牛奶朱古力。

重量：0.097公斤

體積: 9,5 cm x 2,2 cm x 17,8 cm

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我們的創作…

美味可口、包裝精美的「山核桃脆脆」片裝朱古力帶您重回陽光燦爛的童年！入口即溶的牛奶朱古力與悉心烘焙的山核桃碎混合，成為味道獨特、質感豐厚鬆脆的朱古力層，令人欲罷不能。鬆脆、入口即溶、香甜和濃郁：透過不同味道的對比和組合重新演繹朱古力迷喜愛的經典款式。值得您細細品嚐，盡情放縱！

最佳食用期限: 購買後 10 至 82 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$2,164.95 / 公斤
儲存溫度：18 °C
299893
4367343871

我們的朱古力適合在室溫下品嚐。建議您先咬一口，讓朱古力於口內溶化，並有足夠時間將其味道發揮。由純味朱古力開始品嚐、調香朱古力，最後是酒香朱古力。

Sucre, beurre de cacao, LAIT entier en poudre, NOIX DE PECAN (14,3%), NOISETTES, LAIT écrémé en poudre, LACTOSERUM, pâte de cacao, BEURRE, émulsifiant (lécithine de tournesol), arôme naturel de vanille.
Chocolat au lait : cacao 35% minimum

Ingredients : 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.
Milk chocolate : cocoa 35% 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

此產品含有

果仁
牛奶

此產品可能含有

花生
麩質
雞蛋
芝麻
黃豆

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.