純黑松露朱古力禮盒2粒

With their delicious ganache filling, dark chocolate truffles have long been a firm favorite with discerning foodies of all ages. Indeed, they've become a vital part of our family meals. With La Maison du Chocolat's elegant boxed collections, fans of truffles can enjoy them at any time. Nicolas Cloiseau, our Master Chef, carefully chooses the world's finest and rarest cocoa beans to create an exceptional ganache filling with a twist. Creamy and subtly sweet, this delicate plain ganache is whipped to a mousse-like texture before it's covered with crisp dark chocolate. Our chocolatiers then roll the truffles by hand in cocoa powder: the ultimate finishing touch. Our uniquely French expertise is showcased in the creation of these sweet treats with a truly incomparable taste. Our sophisticated boxes will delight your guests; they'll be utterly captivated by the delicious taste, crunchy texture, and beautifully light center of our chocolate truffles.

重量：0.013公斤

體積: 6,6 cm x 4 cm x 2,3 cm

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最佳食用期限: 購買後 8 至 26 日
*此為建議最佳食用期限，產品背面標籤的日期亦具指示性。
每千克價格：HK$5,538.46 / 公斤
儲存溫度：18 °C
302247
5807826687

我們的朱古力該在室溫下品嚐。我們建議您先咬一口朱古力，讓它於口內溶化，並有足夠時間將其味道發揮。當您在品嚐數種朱古力，最好由原味朱古力開始品嚐，然後再品嚐其他味道的朱古力，次序如下：果味朱古力、香料，最後是酒香朱古力。

dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural flavouring (vanilla)), cream (milk), cocoa powder, butter (milk), invert sugar, cocoa butter
Dark chocolate contains: cocoa solids 56% minimum

Nutrition Facts : Calories (Kcal) : 507, Total Fat (g) : 37.4, Saturated Fat (g) : 23.3, Trans Fat (g) : 4.8, Total Carbohydrate (g) : 40.1, Total sugar (g) : 34.3, Protein (g) : 5.5, Sodium (mg) : 9

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牛奶

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花生
果仁
麩質
雞蛋
黃豆

Craftsmanship and sweet chocolate

Unlike their traditional counterparts, our French-style Chocolate Truffles are made with a mousse center, a thin layer of chocolate and a cocoa covering. Chocolate, cream and butter are combined to create a ganache: 3 days are then spent on the artisanal production of our handmade truffles. The smooth, silky mixture is spread out on a marble surface. 24 hours later, this melt-in-the-mouth mixture has crystallized, taking on a mousse-like texture. Slowly worked with a mixer to incorporate air, the ganache develops a light, airy texture. After the mixture crystallizes again, 24 hours later, the truffles are coated in a veil of chocolate, which creates a delicately crunchy and delicious dark shell, and plunged into cocoa powder.