Duo Box Chocolates / Lorraine Specialties

Storage instructions

Store between 16°C and 18°C. 

Composition and ingredients of the two boxes

Box Lorraine specialties :

La perle de Lorraine: Fruit paste with a heart of Mirabelle plum brandy: Sugar, Mirabelle plum pulp, glucose syrup (corn), fondant (sugar, glucose syrup, water), invert sugar, Mirabelle plum alcohol (7%), water, gelling agents: pectin E440i, tartaric acid E334, thickener: gum arabic E414, natural color: curcumin extract, corn starch.

Chardons: White chocolate (cocoa min30%), sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, vanilla), sugar, eau de vie Framboise or Kirsch or Mirabelle (9%) colorants : E120 E160c E161b.

Florentines des Sœurs: (praliné (sugar, hazelnuts, almonds, natural vanilla extract), powdered sugar, dark and milk chocolate, soya lecithin, egg whites, natural coloring in the glaze (chlorophylinnes E141 ii green)).

Mirabelle or Bergamot fruit paste: Fruit pulp, sugar, water, glucose syrup, gelling agent: pectin. Invert sugar syrup, tartaric acid (Bergamot essence for Bergamot fruit paste).

Box chocolates :

Palet Macaron des Sœurs

almond praline, macaron chips, cocoa butter, sugar-free hazelnut paste.

Bergamot Palet

70% dark chocolate, cream, butter, invert sugar syrup, natural essence of Calabrian bergamot.

Palet Mirabelle

white chocolate, mirabelle plum pulp, cream, natural plum flavor, butter.

Palet OR

dark chocolate 70%, cream, butter, invert sugar syrup.

RASPBERRY ganache

Madagascar 64% dark chocolate, Grand Cru raspberry purée, butter, invert sugar syrup.

CARAMEL BEURRE SALE ganache

Milk chocolate 40%, cream, butter, sugar, fleur de sel, invert sugar syrup.

Marron ganache

Milk chocolate 40%, chestnut purée, cream, cocoa butter, invert sugar syrup, vanilla bean, rum.

PASSION MILK ganache

Milk chocolate 40%, Grand Cru Passion purée, butter, invert sugar syrup.

THE Ganache

Madagascar dark chocolate 64%, cream, butter, invert sugar syrup, Sencha green tea.

HONEY Ganache

Dark chocolate 40%, cream, butter, chestnut honey, invert sugar syrup

Grand cru VENEZUELA ganache

72% cocoa, butter, invert sugar syrup, cream

Ganache grand cru MADAGASCAR

64% cocoa, butter, invert sugar syrup, cream.

Ganache grand cru BRAZIL

62% cocoa, butter, invert sugar syrup, cream.

Palet Moka

dark chocolate 70% cocoa, butter, coffee, invert sugar syrup, cream.

Pierrot

Almond paste 50%, almond and hazelnut praline, cocoa butter, sugar-free hazelnut paste, rum.

Plain dark and milk praliné

almond and hazelnut praline, cocoa butter, sugar-free hazelnut paste.

Praliné Feuilleté

60% hazelnut praline, butter, 40% milk chocolate, feuillantine.

Arlequin

gianduja, almond praline, cocoa butter, chopped almonds, hazelnut, pistachio.

Milk gianduja

hazelnut, sugar, whole milk, cocoa butter, vanilla.

Orangette

candied orange zest, 61% dark chocolate coating.

Branche dark and milk

old-fashioned praline, almond-hazelnut, cocoa butter.

Mendiants

61% dark chocolate, roasted Piedmont hazelnut (IGP label), almond from Provence, blond grape, pistachio from Iran.

Pont caramel

cream, sugar, glucose, butter, invert sugar syrup, vanilla pod.

Pistachio

white chocolate, cream, butter, cocoa butter, pistachio paste, invert sugar syrup, cinnamon.

Geneva milk and dark

almond and hazelnut praline, nougatine, cocoa butter, sugar-free hazelnut paste.

La Griotte

sugar, cocoa butter, cocoa mass, Morello cherry with stone, alcohol, kirch 10.2%, soy lecithin, vanillin flavor.

Ingredients of our couverture chocolates

Cocoa beans, sugar, cocoa butter, whole milk powder, emulsifier (soy lecithin), natural vanilla extract.

Praline ingredients

Almonds, hazelnuts 60% fruit ,sugar, natural vanilla flavor. Chocolate assortment may vary according to season.

Allergens 

Almonds, hazelnuts, pistachios, soya, milk, eggs.

May contain nuts, milk and egg proteins.