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Noisettes Démentes

Dark chocolate on milk chocolate with slivers of hazelnuts.
Weight: 0.108kg
Dimensions : 9,5 cm x 2,2 cm x 17,8 cm
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Tapage Noisettes See product

A few words about
our creations...


Combined with sophisticated milk chocolate, the eponymous crazy hazelnuts of this chocolate bar create a crunchy yet melt-in-the-mouth texture. With its crazy taste and equally crazy appearance, this hazelnut bar showcases the luxury values which drive this high-end chocolatier. Its iconic sweet taste boasts real elegance, with the subtle cocoa enhancing roasted flavour of the nuts. This bar makes a sophisticated gift for a special occasion, in its elegant vibrant pink box and promises a rare intensity which is as delicious as it is surprising.
  • Best consumption period* : From 8 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$1,944.44/kg
  • Storage temperature: 18 °C

Tasting

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.

Ingredients

caramelized hazelnuts (45,33%), sugar, cocoa butter, whole MILK powder, cocoa paste, skimmed MILK powder, emulsifier (sunflower lecithin), vanilla natural flavouring.
Milk chocolate : cocoa 35% minimum.

Nutritional values

Nutrition Facts : Calories (Kcal) : 600, Calories (kJ) : 2493, Total Fat (g) : 44.3, Saturated Fat (g) : 37.6, Total Carbohydrate (g) : 43.0, Total sugar (g) : 37.6, Protein (g) : 10.0, Salt (g) : 0.1

Allergens

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.