Duo Moelleux boxed set

Availability: Out of stock

Usually shipped in 24/48h

€21.95

There is a Quai Sud boxed set for each occasion! A gift (for yourself) for (your own) pleasure !
680 g
€32.28 le kilo

Ingrédients:

Moelleux mix with Valrhona™ chocolate and hazelnut flavored caramel from Isigny : 42,8% dark chocolate chips with 52% minimum cocoa (cocoa paste, sugar, fat-reduced cocoa powder, emulsifier: lecithin, vanilla natural flavor), Demerara sugar, 11,4% hazelnut flavored caramel (glucose syrop, sugar, wholemilk powder, AOP Isigny unsalted butter (milk), grilled hazelnut (nuts), water, flavor, salt from Guérande, baking powder: sodium bicarbonate, emuldifier: sucroesters of fatty acids), cocoa powder, flavor (hazelnut), chocolate natural flavor.

Moelleux mix with Valrhona™ chocolate and caramel with salted butter from Isigny: 42% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin) from France, Demerara brown sugar, wheat flour (gluten), 11% soft caramel with salted butter (glucose syrup, sugar, wholemilk powder, salted butter (milk) from Isigny AOP, water, salt from Guérande, vanilla natural flavor, baking powder: sodium bicarbonate, emulsifier: fatty acid sucrose esters).

Gourmet tips:

Moelleux mix with Valrhona™ chocolate and hazelnut flavored caramel from Isigny : 100g butter, 5 eggs. Preheat oven to 210°C (410°F). Remove the caramels. Over a large bowl, pour the ingredients with a colander in order to separate the chocolate chips. Heat the butter and chocolate chips heatproof bowl set over a pan of simmering water stirring well. In a large bowl containing the sugar and the flour, add the eggs. Stir. Then, add the mixture (chocolat+melted butter). Stir until the mixture is consistent. Unwrap the caramels and melt them with a little bit of water in the microwave for a few seconds.Butter and flour 6 ramekins. Spoon the mixture into the ramekins 2/3 full and add a teaspoon of caramel in the center. Bake for about 10 to 15 minutes.

Moelleux mix with Valrhona™ chocolate and caramel with salted butter from Isigny: add: 100g of butter, 5 eggs. Preheat oven to 210°C (410°F). Remove the caramels. Over a large bowl, strain the mix over a colander in order to seperate the chocolate chips from the rest of the mix. Heat the chocolate chips and the butter in a heatproof bowl set over a pan of simmering water stirring well. In the large bowl, add the eggs. Stir. Add the melted chocolate and butter. Stir until the mixture is consistent. Unwrap the caramels and melt them with a little bit of water in the microwave for a few seconds . Butter and flour 6 ramekins. Spoon the mixture into the ramekins 2/3 full and add a teaspoon of caramel in the center. Bake for about 10 to 15 minutes.

Store in a cool place.

Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.

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