Traviata Mousse Cake 1 pers.
Treat yourself to La Maison du Chocolat's Traviata dessert at the end of a meal or mid-afternoon. Inside this elegant chocolate dome, enjoy deliciously gourmet flavors. The Traviata entremets is also available in a shareable size on Fridays and Saturdays. Please check availability or reserve it directly with your boutique. Pick up at boutique only.
Weight: 0.090kg
Click and collect in Paris
Traviata Mousse Cake 1 pers.
A few words aboutour creations...
Treat your friends and family to the Traviata dessert at the end of a meal. This delicious dessert has been revisited by Nicolas Cloiseau, La Maison du Chocolat's expert chocolatier, to create a beautifully elegant chocolate dome with a glossy finish. The dessert features a crisp dacquoise biscuit made with almonds and hazelnuts, a creamy crème brûlée made with Madagascan Bourbon vanilla, a delicately flavored traditional pralinés and a dark chocolate sabayon: myriad flavors and textures which come together in the ultimate dessert to ensure that every mouthful is a real treat. La Maison du Chocolat's Traviata dessert is available for 4 to 6 people and in individual portions, making it ideal no matter how many guests you've invited. It's a delicious delight which will instantly appeal to all your senses
The Traviata entremets is also available in a shareable size on Fridays and Saturdays. Please check availability or reserve it directly with your boutique.
Price per kilo: €83.33/kg
Dimensions : 13,2 cm x 7 cm x 4,7 cm
We advise you to keep your mousse cake in its original packaging in your refrigerator.
Remove the mousse cake 10 minutes before tasting it.
Run the blade of your knife under hot water to cut it.
Shelf life : 2 days.
- Consume within 2 days after receipt
- Storage temperature: 4 °C
Chocolate sabayon Biscuit and praline Crème brûlée Chocolate icing Dark chocolate decor, vanilla pod, almond and golden leaf
Average nutritional values per 100g : Calories (Kcal) : NA, Total Fat (g) : NA, Saturated Fat (g) : NA, Total Carbohydrate (g) : NA, Total sugar (g) : NA, Protein (g) : NA
This product contains
- Nuts
- Gluten
- Milk
- Egg
- Soya
This product may contain
- Peanut
- Sesame
A few words aboutour creations...
Treat your friends and family to the Traviata dessert at the end of a meal. This delicious dessert has been revisited by Nicolas Cloiseau, La Maison du Chocolat's expert chocolatier, to create a beautifully elegant chocolate dome with a glossy finish. The dessert features a crisp dacquoise biscuit made with almonds and hazelnuts, a creamy crème brûlée made with Madagascan Bourbon vanilla, a delicately flavored traditional pralinés and a dark chocolate sabayon: myriad flavors and textures which come together in the ultimate dessert to ensure that every mouthful is a real treat. La Maison du Chocolat's Traviata dessert is available for 4 to 6 people and in individual portions, making it ideal no matter how many guests you've invited. It's a delicious delight which will instantly appeal to all your senses
The Traviata entremets is also available in a shareable size on Fridays and Saturdays. Please check availability or reserve it directly with your boutique.
Price per kilo: €83.33/kg
Dimensions : 13,2 cm x 7 cm x 4,7 cm
We advise you to keep your mousse cake in its original packaging in your refrigerator.
Remove the mousse cake 10 minutes before tasting it.
Run the blade of your knife under hot water to cut it.
Shelf life : 2 days.
- Consume within 2 days after receipt
- Storage temperature: 4 °C
Chocolate sabayon Biscuit and praline Crème brûlée Chocolate icing Dark chocolate decor, vanilla pod, almond and golden leaf
Average nutritional values per 100g : Calories (Kcal) : NA, Total Fat (g) : NA, Saturated Fat (g) : NA, Total Carbohydrate (g) : NA, Total sugar (g) : NA, Protein (g) : NA
This product contains
- Nuts
- Gluten
- Milk
- Egg
- Soya
This product may contain
- Peanut
- Sesame
Savoir-Faire and craftsmanship
Our artisanal desserts are made by hand in our Nanterre workshop, close to our Parisian stores. Our select range of desserts pays tribute to the fundamentals of chocolate-making.
Our pastry chefs are experts when it comes to combining not one but several kinds of chocolate in the same dessert. When asked about the subtle construction of his desserts, Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, shares his secrets: "I want to amaze with incredible textures, combining several sensations within a single dessert: soft, crunchy, runny, crispy, melt-in-the-mouth. Anything is possible." The proof? The Délice and Salvador desserts feature 9 layers, while the Pralinés dessert boasts 8. Can you count them all?