2 Piece I.G.P. Piemonte Hazelnut Praline Bonbons

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2 Piece I.G.P. Piemonte Hazelnut Praline Bonbons

For those who adore pralines, hazelnuts and Italian dulce, these decadent bonbons will be your new craving. Our chocolate praline truffles are made with 45% cacao deep milk chocolate paired perfectly with the rich, Piemonte hazelnuts, while crispy crepes add a light crunch. Adorned with gold leaf, cocoa nibs, and crushed candied violets, they crown each bonbon and provide a unique texture and point of differentiation on the palate. These chocolate hazelnut truffles hit the sweet spot and are perfect gifts for nut lovers.


Regular price $8.00
Regular price Sale price $8.00
Sale Sold out

WHAT’S INSIDE

I.G.P. Piemonte Hazelnut Praline Bonbons, 2 pieces:

Candied Violets, 1pc
I.G.P. Piemonte hazelnuts + feuilletine + 45% cacao deep milk chocolate + crystallized violet flower (*This truffle directly contains gluten.)

Cocoa Nibs, 1pc
I.G.P. Piemonte hazelnuts + feuilletine + 45% cacao deep milk chocolate + cocoa nibs (*This truffle directly contains gluten.)

DETAILS AND CARE

Each Vosges Haut-Chocolat collection is packed fresh on your day of shipment. Truffle collections are shipped from frozen, then thaw while in transit, and are perfectly safe to refreeze upon arrival. A How to Care Card and enjoy your haut-chocolat at peak perfection is included in each shipment with details on your collection. Please rest assured that once thawed, chocolates will be fresh for up to 7 days before needing to be placed in the freezer.


Consume within 5 months from shipment. Please reference the expiration date card that arrives with your package.

Contains: Milk, Coconut, Soy, Macadamia Nuts, Pecans, Wheat, Hazelnuts

Processed on equipment that also processes Milk, Soy, Wheat, Eggs, Peanuts, Sesame, and Tree Nuts.

SKU: TC-PRA-002

TASTING NOTES

A Guided Tasting of Chocolate
Our truffles are infused with a healing sound frequency to raise your vibe.

BREATHE
Close your eyes. Take three deep, ujjayi breaths. Listen to the space between thought and prepare your palate to experience chocolate.

SEE
Describe what you see. What is the shape, color, sheen and texture?

TOUCH
Run your finger against the chocolate, noticing its texture and releasing the aromatics.

SMELL
Bring the chocolate to your nose. Close your eyes, cup your hand around the chocolate and inhale deeply.

TASTE
Enjoy your truffle in two bites. In the first bite, you are just getting to know the truffle, and in the second, you delve deeper, searching out the aromas and nuances. You become immersed in the experience of the chocolate and the sensations. After you’ve eaten the truffle, take a breath and taste the air. The aroma should have a long, lingering finish that is layered with perfumed notes.

THE STORY

"Party Planning was the foremost on my mind years ago as I planned a gypsy Macedonian celebration of a lifetime, my wedding. Creativity, personalization, symbolism and the creation of a memorable, shared experience for my guests have driven me to hang chocolate in trees, adorn tables with truffles, drink geranium and white chocolate Kir Royales, and serve cocoa hors d'oevres. Find the essence of the energy you want to create with your event and let us help you to make it an especially memorable chocolate experience."

Peace, Love & Chocolate,
Katrina

    SUPERIOR SOURCING

  • SUPERIOR SOURCING

    Curry Powder
    India
    Curry was first introduced to the British in the 18th century when the Indian merchants sold a blend to their sailors. The sailors could conveniently carry them back home. Once these curries made their way back to England, the rest of the Western world wasn’t far behind in its enchantment with these exotic flavors. We make this parfum with hand-toasted whole spices of turmeric root, coriander seed, ginger, nutmeg, fennel seed, Ceylon cinnamon bark, fenugreek, white pepper, cardamom, cloves, black pepper and blend with the finest Sri Lankan coconut. The curry ingredients are mixed up individually for each dish, then roasted and ground.
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Don’t just take our word for it...