Salvador Entremet Small
Entremet cake with layers of dark chocolate mousse, raspberry coulis, chocolate genoise sponge and cocoa-almond biscuit. Serves 1 to 2.
Weight: 0.185lbs
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Salvador Entremet Small
A few words aboutour creations...
Experience the decadence of our nine-layered dark chocolate raspberry mousse cake. This exquisite dessert features layers of tangy raspberry coulis, rich dark chocolate mousse, chocolate génoise sponge, and a cocoa-almond biscuit. Elegantly decorated with a glossy dark chocolate mirror glaze, topped with fresh raspberries and luxurious gold leaf.
Maison Entremets are handcrafted each morning in small batches by our New York City patisserie team.
Price per kilo: $142.86/kg
Enjoy our entremets at a room temperature of 20°C (~68°F). If refrigerated, remove the entremet 30 minutes prior to serving.
- Once received, consume within 2 days
- In order to fully savor your pastry, keep it in the refrigerator and take it out 15 minutes prior.
- Storage temperature: 39.2 °F
Nutrition Facts :
This product contains
This product may contain traces of
A few words aboutour creations...
Experience the decadence of our nine-layered dark chocolate raspberry mousse cake. This exquisite dessert features layers of tangy raspberry coulis, rich dark chocolate mousse, chocolate génoise sponge, and a cocoa-almond biscuit. Elegantly decorated with a glossy dark chocolate mirror glaze, topped with fresh raspberries and luxurious gold leaf.
Maison Entremets are handcrafted each morning in small batches by our New York City patisserie team.
Price per kilo: $142.86/kg
Enjoy our entremets at a room temperature of 20°C (~68°F). If refrigerated, remove the entremet 30 minutes prior to serving.
- Once received, consume within 2 days
- In order to fully savor your pastry, keep it in the refrigerator and take it out 15 minutes prior.
- Storage temperature: 39.2 °F
Nutrition Facts :
This product contains
This product may contain traces of
La Maison du Chocolat, Maison de Création Parisienne Depuis 1977
Founded in Paris 1977 from the creative energy of visionary chocolatier, Robert Linxe. This "ganache wizard" was the first to express chocolate in all its nuances, freed from an excess of cream and sugar. More than 45 years later, La Maison continues to embody the ingenuity of its founder through a passionate team of chocolatiers led by chef créateur Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier.
The creations of La Maison du Chocolat are born out of Parisian savior-faire, 100% handmade with natural ingredients and traceable cacao. Timeless, audacious, and committed as ever La Maison du Chocolat works with equitable and sustainable cacao sectors to protect nature and those who cultivate it.