Box details:

Passion berry: Bringing a rose into the nougat!
By mixing Provins rose hydrosol and pink peppercorns, we have created a poetic and sensual nougat!
The hydrosol comes from the rose cultures of La Ferme de Quimerc'h located in Bannalec.
The pink peppercorns are imported by Ilanga.

Salted butter caramel: Salted butter caramel is an institution in Brittany! Everyone has their own way of making it, which makes it particularly fun as a vehicle for sharing and debate in the kitchen.

It was obvious that we had to combine it with our Nougat! To do this, we have chosen to work with a salted raw milk butter from the Fromagerie d'Eugénie in Languidic, located a few kilometers from our workshop.

Their butter is particularly fragrant and gives our caramel that round and sweet taste quality that we were looking for.

Chocolate: The union of character between an exceptional dark chocolate (75%) from Peru and our nougat gives birth to a delicious and gourmet product full of fruity and woody flavors.

The beans are roasted and processed in Lady Merveilles' workshop in St Avé.

Net individual weight: 80g