Gluttony grows in the most unexpected places, even in the form of chocolate mushrooms! The foot encloses a runny caramel while the top is filled with melting praline.
Filled with one layer of hazelnut praline and one layer of Melilot caramel
Weight: 65 g
For over twenty years, Ludovic Fresse has been an independant master chocolatier.
With his wife Florence, they started Chocolat Boréal in 2017, as a small business engaged in its community, with values that would represent them and that would make their children, Édouard and Claire, proud.
The aim of Chocolat Boréal is to transmit the passion and know-how of fine chocolate making to future generations, while having the smallest environmental impact possible.
