Chocolate shortbread -- Citrus shortbread -- Hazelnut shortbread -- Vanilla shortbread -- Chocolate cookies -- Vanilla kipferl -- Russian tea cookies -- Madeleines -- Chocolate madeleines -- Springerle -- Almond anise biscotti -- Chocolate biscotti -- Almond spritz cookies -- Anise cookies -- Coconut macaroons -- Coconut rochers -- Almond macarons -- Chocolate French macarons -- Coffee macarons -- Checkerboard cookies -- Pinwheel cookies -- Ribbon cookies -- Ladyfingers. Servings per pack 14 / Serving size 13 g. Aprox. A layer of Fall Honey harvested from Royalty Pecan Farms atop a layer of Dark Chocolate Royalty Pecan Gianduja. Guatemala Rio Dulce Ganache |. Chocolates | The Chocolate Gallery. Super smooth ganache of fresh coconut blended with Caribbean grand-cru dark chocolate. Key lime sorbet -- Lime sorbet -- Cilantro lime sorbet -- Lemon sorbet II -- Orange sorbet. Honey and walnut ganache coated in Belgian milk chocolate. Those Girls at the Market. The purple shell is reminiscent of the dark berry flavour in this rich, fruity bonbon.
Honey pastry cream -- Liqueur-flavored pastry cream -- Coffee pastry cream -- Pistachio cream -- Vanilla pudding. 9 per 13 g. Fat - Total G: 36. The Sipsmith VJOP (Very Junipery Over Proof) gin we've used in this bonbon captures the strength of this legendary cocktail, with a splash of Noilly Prat rounding out the flavour with the herbal and floral notes of classic dry vermouth. Banana & Gold Rum |. Milk chocolate with caramel filling. Chocolate pudding -- Rice pudding -- Bread and butter pudding. Milk chocolate decorated bonbons with orange & almond gianduja tart with chocolate. 0 authorities/names/n83182813 776 08 |iOnline version:|aCulinary Institute of America.
Recently Browsing 0 members. 70% Cacao Cuban Dark Chocolate filled with White Chocolate infused with Peppermint. Milk chocolate with a smooth Arabica coffee praliné filling. Confections! What did we make? (2017 – ) - Page 27 - Pastry & Baking. Orange with 62% chocolate and cream enrobed in dark chocolate. There's even a monthly Confections Club where subscribers have the chance to taste the newest flavours before they're released to the general public. Heart shaped milk chocolate with almond and hazelnut praliné. RENO CONCERTO LATTE 34% - tempered||qb|. A fresh ganache of milk chocolate and tangy passion fruit juice, balanced by a dark chocolate shell.
Caramelised Mango, Chilli & Lime |. Maple Pecan Caramel |. Milk chocolate with California almond praliné. Chocolate chunk cookies.
Other bestsellers include the Fleur de Sel 70 percent that combines the Hispaniola with Vancouver Island Salt Co. sea salt, Toffee & Nib bar and salted caramels enrobed in dark chocolate. Cinnamon marshmallows -- Nougat montélimar -- Seafoam -- Soft chocolate nougat -- Molten chocolate truffle -- Décor. Ginger cake -- Strawberry cake -- Cream scones -- Buttermilk biscuits -- Pumpkin quick bread -- Banana bread -- Zucchini quick bread -- Old-fashioned pound cake. Milk chocolate disc with dried fruit and roasted nuts. Gilded with edible gold or Jackson Pollock-ed with coloured cocoa butter, the sumptuous treats are delightful whether they're infused with fruits and spices, filled with silky ganache, purees, creams and praline, oozing with chewy caramel, or formed into embellished bars. Milk chocolate ganache blended with fresh banana and a generous splash of gold rum, encased in a dark chocolate shell. Valrhona Chocolate Bonbons Catalogue 2014/15 by Classic Fine Foods. Chocolate bavarian cream -- Lemon bavarian cream -- Liqueur bavarian cream -- Praline bavarian cream -- Raspberry bavarian cream -- Wine bavarian cream -- Yogurt bavarian cream -- Diplomat cream.
Chocolatier Constance Popp. Their magical and lush botanical gardens cover 130 acres and feature 16 stunning themed gardens. Oatmeal fruit cookies -- Brandy snaps. Milk chocolate decorated bonbons with orange & almond gianduja cake. Like to get better recommendations. Coriander Praline |. Crafted from local ingredients from sea salt to fresh wild berries such as partridgeberries and bakeapples, their chocolate bonbons are even named after notable places, landmarks and individuals within the province. Real pumpkin, pureed and cooked into a rich caramel, layered over spiced almond praline in a dark chocolate shell.
Peanut & Raspberry |. Hummingbird Chocolate. 9 per 13 g. Protein G: 7. Shipping & Delivery.
We then hand dipped each one into Dark Chocolate drizzled with white chocolate and a light sprinkle of pistachio dust. 5151 South St., Halifax, Specializing in handcrafted chocolates, husband-and-wife team Julien Rousseau-Dumarcet and Nathalie Morin opened this Halifax gem after working for award-winning chocolatiers in Europe. Milk chocolate decorated bonbons with orange & almond gianduja chocolate. Velvety and slightly salted caramel from Isigny in dark chocolate. Honey hard sauce -- Anise hard sauce -- Brown sugar butter rub -- Devil's fudge icing -- Chocolate whipped cream -- Vanilla and date milk dressing -- Banana passion fruit broth -- Spraying chocolate -- Guava jelly -- Basil gelée -- Encapsulated bergamot orange spheres -- Champagne gel -- Red bean paste -- Red bean paste décor -- Red bean jam -- Champagne gastrique -- Rhubarb -- Candied apples. I tried four Mirzam chocolate bars, and this one was my favorite of the four. A rich dark chocolate with a faint, slightly sweeter liquorice taste; a deep breath reveals an aroma of luxurious headiness along with a subtle sweet and herbal note. 1-2-3 cookie dough with graham cracker crumbs -- Savory short dough -- Rich short dough -- Chocolate short dough -- Cornmeal short dough -- Almond paste short dough -- Almond dough -- Walnut crust -- Pecan crumble -- Linzer dough -- Graham cracker crust -- Pâte à choux.
White Velvet Chocolate filled with New Zealand Lemon Juice and White Chocolate. White chocolate praline with Arabica coffee fresh cream. Dark chocolate with dark chocolate ganache (70% cocoa) and grilled hazelnuts from the Black Sea region. Overall the day wet well with some minor difficulties in the Rose Marshmallow production. White Chocolate and Key Lime Butter Ganache on a Graham Cracker Crust. Regular priceUnit price per. A ganache made of apple, cream and extra dark chocolates enrobed with dark chocolate. A sweet-sour apple taste contrasted by the bitterness of the extra dark chocolate ganache, leaving an incredibly smooth and rich texture on the palate.
Local Texas Honey atop a Dark Chocolate Ganache Infused with Lavender in a Dark Chocolate Shell. White chocolate meets divine Madagascar vanilla cream and gianduja. Enrobed in dark chocolate, and decorated with a whole pistachio. Dark chocolate mousse with the zest of Mediterranean oranges, enrobed with dark chocolate. 264 1 Hoboken, New Jersey:|bWiley, |c[2016] 300 xx, 1, 116 pages:|billustrations (chiefly color);|c29 cm 336 text|btxt|2rdacontent 336 still image|bsti|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 504 Includes bibliographical references and index.