Showing all 5 results

55

Milk chocolate mousse 46%, soft caramel, chocolate jacund-based vanilla crème brulee and crunch pieta

55

Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoise.

55

Mousse and nell between layers of coconut decuse, chocolate crème brulee in its coating, milk chocolate and croquette, based on 'Squait with Atlant salt', and topped with crème nocella.

55

Baked hazelnut linzer with Ruth Yaar, Cremo Nougat and Mascarpone Cream.

55

Almond toil base, white chocolate and vanilla mousse, berry compote.