Tapage Noisettes

Bi-layer of dark/milk chocolate with slivers of hazelnuts.

Weight: 0.214lbs
Dimensions : 3,7 in x 0,9 in x 7 in
$15.00
$15.00
Add to the wishlist Tapage Noisettes
Available
Pick-up in Store - New York
Available
Home and office delivery in United States

Other available formats

main product photo

A few words about
our creations...

Let yourself be tempted and succumb to this delicious treat! One side, a layer of milk chocolate with slivers of hazelnuts ; the other side, an intense dark chocolate. Enough to make your taste buds go completely crazy!

*Please note that all of our Chocolate bars are dated in the European style, meaning DD/MM/YYYY.


  • Optimal freshness* : 10 to 88 days *For optimal freshness please keep your chocolate in a sealed container in a cool dry area.
  • Price per kilo: $154.64/kg
  • Storage temperature: 60.8 °F

Tasting

Our chocolates are best appreciated at room temperature.


We advise that you cut your chocolate in pieces and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol

Ingredients

sugar, cocoa paste, cocoa butter, HAZELNUTS (12,09%), whole MILK powder, dried milk powder, emulsifier (SOY lecithin), vanilla natural flavouring, water. Dark chocolate on milk chocolate with slivers of hazelnuts (cocoa solids 35% minimim)

Nutritional values

Nutrition Facts : Amount per serving :

Allergens

This product contains

  • Milk
  • Soya

This product may contain

  • Egg
  • Gluten
  • Sesame
  • Peanut

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.