Almond sponge cake topped with a homemade traditional-style milk chocolate praline feuilletine with almonds and hazelnuts, Valrhona Ariaga dark chocolate mousse, coated in a milk chocolate glaze, then finished with whipped milk chocolate ganache, caramelized nuts (almonds, pecans and hazelnuts) and chocolate decorations.
Description
Description
Biscuit Joconde aux amandes recouvert d’une feuilletine pralinée maison à l’ancienne (faite d’amandes et de noisettes) au chocolat au lait, d’une mousse au chocolat noir Ariaga de Valrhona, puis d’un glaçage au chocolat au lait, le tout agrémenté d’une ganache montée au chocolat au lait, de noix caramélisées (amandes, pacanes et noisettes) et de décorations en chocolat.
Taste Preferences
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mood_bad Be the first to review, please let us know if you had a chance to taste this dessert. Be the first to review, please let us know if you had a chance to visit this place.