DOUCEUR PARIS

170,00 

An autumn product range of candied chestnuts, pâtes de fruits, dark chocolat mendiant signed Henri Le Roux.

A surge of emotions, a trip to awaket your taste. An ideal gift for all gourmets.

Category:

Description

The silver tray contains an assortment of

  • 18 pieces of chestnuts 
  • 250 g of an assortment of dark and milk chocolate
  • 320 g of a selection of pâtes de fruits
  • 180 g dark mendiants combining dark chocolat and dried fruits : hazelnut, pistachio, raisin and dried apricot.

*Copyright © Henri Le Roux. Tous droits réservés.

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Chestbuts : chestnuts, sugar, glucose syrup, humectant: sorbitol, vanilla pod, preservative: potassium sorbate

Pâtes de fruits : Fruit pulp (apricot, blackcurrant, raspberry, passion, cherry, mango, mandarin, pear, peach, strawberry, fig, lychee, grapefruit, lemon, greengage, apple, blueberry), sugar, glucose syrup, pectin, lemon juice, invert sugar syrup, natural aroma, gellant : pectin, acidifier: citric acid, Bourbon vanilla natural aroma, lavender honey, water, WHEAT glucose syrup. May contain traces of gluten.

Assorted chocolates : dark, milk and white chocolates [cocoa paste, sugar, cocoa butter, MILK powder, coffee, caramel (MILK, lactoserum, sugar , BUTTER, aroma), emulsifier: SOYA lecithin, natural vanilla and coffee extract], HAZELNUT, ALMOND, NUT, PISTACHIO, CREAM, fresh fruits, fuits pulp, BUTTER, MILK, coffee, glucose syrup, inverted sugar, buckwheat, ginger, tea, LACTOSE, PISTACHIO paste (ALMONDS, PISTACHIO, sugar, HAZELNUT oil, natural colorant: chlorophyll, bitter ALMOND and vanilla natural aroma, emulsifier: SOYA lecithin), HAZELNUT paste, chestnut paste (chestnuts, sugar, glucose syrup, vanilla pod), grated coconut, cocoa powder, salt, dextrose, truffle, crêpe dentelle (WHEAT flour, sugar, MILK, anhydrous MILK fat, MILK sugar, MILK protein, salt, malt flour, baking powder:  sodium bicarbonate), thin buckwheat galette (buckwheat flour, fresh BUTTER, sugar, EGGS, salt), essential oils, varying proportions of spice and aromatic herbs blend, gold foil, gellant: pectin, stabilizers: citric acid and sorbitol, decor colourants: E171, E124, EI02.

Informations about assorted chocolates.

Chestnuts
– 3 weeks

Pâtes de fruits
– 5 months.

Chocolate
–  Beware! Preservation: 3 weeks
Chocolates are fragile… Don’t wait to enjoy them, they won’t last for ever! Avoid temperature variation. The ideal for preservation is between 14° and 18°C, and between 20° and 22°C for tasting. Remove them from any heat source and humidity. Never put in a fridge – the cold and the odours are damaging…

Mendiants
Beware! Preservation: 4 months
Chocolates are fragile… Don’t wait to enjoy them, they won’t last for ever! Avoid temperature variation. The ideal for preservation is between 14° and 18°C, and between 20° and 22°C for tasting. Remove them from any heat source and humidity. Never put in a fridge – the cold and the odours are damaging…

Free delivery only in Paris.