Franck et Olivier

Belgian luxury chocolates, assortment of 19 chocolates

Name: Belgian luxury chocolates, assortment of 19 chocolates
Brand: Franck et Olivier
SKU: FO07_LIMAR_240
Price: 16.9 EUR
Availability: InStock

€16,90 EUR

€7,04 100g

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Belgian luxury chocolates: 19 individual delights – made in the artisan tradition

Including, for example, caramel with passion fruit, raspberry pieces with cranberry enrobed in dark chocolate, orange ganache, hazelnut with cookies, maple syrup hazelnut enrobed in white chocolate and many more delicious varieties.

Made according to traditional chocolate-making craft, these Belgian chocolates are prepared for you with high-quality butter, fruit and excellent chocolate. Each one is a Belgian chocolate gem. 19 different chocolates. The perfect gift for any occasion, or simply to enjoy yourself.

A hand-picked selection of the finest melt-in-the-mouth chocolates from Belgium. For chocolate lovers: incredible in texture and flavour. With this box, you will be delighted with every bite! The great art of Belgian chocolate-making.

Exclusive to Franck & Olivier. Belgium is regarded as the home of the praline. Belgian chocolates enjoy a worldwide reputation as a luxury product. For decades, creations for the discerning palate have been made there. Once you have tasted these chocolates, you will appreciate the luxury of sensuous, creamy textures, subtle flavours and rich aromas.

Weight: 250 g, 19 hand-picked chocolates
Also available as a pack of 3!

Key terms at a glance

Praline or praliné? In German, “Praline” refers to an individual filled chocolate. “Praliné”, on the other hand, is a filling: a roasted mixture of nuts and sugar, usually hazelnut or almond, ground into a fine paste. In French, the filled chocolate is called bonbon de chocolat or chocolat fourré – there, praline refers only to the confection made from sugar-roasted nuts.

Belgian chocolatiers work mainly with fine-flavour cocoa varieties and with couverture: it contains at least 31% cocoa butter, makes the outer shell thin and crisp, and ensures that the chocolate melts on the tongue instead of remaining sticky.

Caramel and salted butter – soft caramel as a filling, especially the Breton version made with salted butter (caramel au beurre salé), has been an international standard since the 1990s. The salt lifts the caramel notes and keeps the sweetness from tasting one-dimensional. A mark of quality: the caramel should still flow slightly when you bite into it, rather than being rubbery.

The fruit notes in this box show the three ways in which fruit finds its way into a chocolate: as a ganache with fruit purée (orange ganache), as fruit pieces in couverture (raspberry with cranberry) and combined with caramel (passion fruit). These chocolates contain no preservatives.

Other terms – gianduja, Beurre d’Isigny, marzipan – are explained in our glossary of specialist terms.

Ingredients

Ingredients: sugar 40%, cocoa butter 14%, cocoa mass 12%, whole MILK powder 11%, HAZELNUTS 6%, glucose syrup 4%, palm fat 3%, anhydrous BUTTER fat (MILK) 2%, coconut fat 1%, humectant: glycerol 1%; water < 1%, sweetened condensed MILK < 1%, concentrated MILK < 1%, invert sugar syrup < 1%, PISTACHIO NUTS < 1%, emulsifiers: lecithins < 1%, lecithin (SOYA) < 1%; passion fruit purée < 1%, freeze-dried raspberries < 1%, MILK fat < 1%, blueberries < 1%, blackberries < 1%, flavouring < 1%, maltodextrin < 1%, passion fruit juice concentrate < 1%, rapeseed oil < 1%, cane sugar < 1%, freeze-dried blackcurrants < 1%, fat-reduced cocoa powder < 1%, WHEAT flour (GLUTEN) < 1%, salt < 1%, acid: citric acid < 1%; coconut oil < 1%, coffee < 1%, acidity regulators: sodium hydroxide < 1%, ammonium hydroxide < 1%; skimmed MILK powder < 1%, colour: carmine < 1%; raising agents: potassium carbonate < 1%, sodium hydrogen carbonate < 1%; spirulina concentrate < 1%, BARLEY malt (GLUTEN) < 1%.

May contain: EGG, ALMONDS, WALNUTS, CASHEW NUTS, PECAN NUTS, BRAZIL NUTS, MACADAMIA NUTS.

Milk chocolate: MILK solids min. 20% or 21.7%, cocoa solids min. 30.9% or 33%. Dark chocolate: cocoa solids min. 51%. White chocolate: MILK solids min. 22.8%, cocoa solids min. 25.5%.