Traviata 4-6 people

Almond and Hazelnut Praline Cake with a Whipped Crème Brûlée Interior and Coated in Dark Chocolate.

Weight: 1.102lbs
Dimensions : 6,7 in x 6,1 in x 3,1 in
$52.00

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A few words about
our creations...

This dome shaped cake is a decedent bite of an almond and hazelnut dacquoise, crème brûlée whipped interior made with Bourbon vanilla from Madagascar, a traditional praliné layer and dark chocolate sabayon.


  • Shelf life: 0 to 0 days
  • Price per kilo: $104.00/kg
  • Storage temperature: 39.2 °F
  • 215599
  • 3931266045

Tasting

    Enjoy this cake at a room temperature of 68°F.

     

    We recommend storing your cake in their original packaging in a cool, dry place (60 - 65°F), or in a drawer in your refrigerator, after having protected the box in an airtight plastic bag or container.


    Remove them 30 minutes before serving.

Ingredients

  • CREAM, dark chocolate (cocoa paste, sugar, whole MILK powder, cocoa butter, emulsifier (SOY lecithin), vanilla natural flavouring), EGGS, sugar, topping, whole MILK powder, praline (sugar, ALMONDS, HAZELNUTS, emulsifier (SOY lecithin), vanilla natural flavouring), ALMONDS powder, icing paste, glucose, HAZELNUTS, MILK chocolate (sugar, whole MILK powder, cocoa butter, cocoa paste, emulsifier (SOY lecithin), vanilla natural flavouring), vanilla (pod, vanilla natural flavouring), cocoa powder, WHEAT flour, water, beef gelatin, color E120 cochineal extract, gum arabic, cocoa butter.

Nutritional values

  • Nutrition Facts : Servings : NA, Serving size : NA Amount per serving : Calories: NA, Total Fat (g): NA, Sat fat (g): NA, Trans fat (g): NA, Cholesterol (mg): NA, Sodium (mg): NA, Total carb (g): NA, Fiber (g): NA, Total sugars (g): NA, Added sugars (g): NA, Protein (g): NA, Calcium (mg): NA, Iron (mg): NA

Allergens

  • Milk
  • Egg
  • Soya
  • Gluten
  • Peanut

Know-how and simplicity

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?