Free
With the purchase of this machine
Free
With the purchase of this machine
Valrhona
Valrhona Easter Egg Cone Praline Milk and Gianduja Biscuit - 100g
- Easter Eggs
- Praline and Gianduja Milk with Biscuit Chips
- Capacity: 100g
Description
Go on an egg hunt with Valrhona and this delicate cone filled with chocolate eggs. This cone contains 100 g of an assortment of milk chocolate eggs topped with crunchy fruity praline and Gianduja with biscuit slivers.
Chocolate
Assortment
Dark chocolate
Milk chocolate
Discover Valrhona Easter Eggs - 100g
Ingredients: sugar, cocoa butter, whole milk powder, hazelnuts, cocoa beans, almonds, biscuit chips (wheat flour, sugar, wheat malt, emulsifier: sunflower lecithin, raising agent: E500ii, wheat starch, natural vanilla flavouring, salt), emulsifier: sunflower lecithin, natural vanilla extract. May contain traces of egg and soya.
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
