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| Worldwide delivery - Secure payment |
| Worldwide delivery - Secure payment |
Square nonnette, stainless steel. L 60 mm W 60 mm H 30 mm
Available
2 avis
Biscuit cereals coated in 87% milk chocolate (36% cocoa minimum, pure cocoa butter). A crunchy cereal filling coated with Caramélia, a delicious milk chocolate from Valrhona, with a distinct caramel flavor with subtle savory aromas and notes of biscuit. These tasty treats are particularly suitable for cold and iced preparations such as mousses,...
Pre-order product (+/- 2 days + delivery)
4 avis
Salty butter caramel nibs to add to your ice creams, cakes, cookies, mousses, ... etc. Since 1946 the Maison d'Armorine has perpetuated a traditional method of fabrication, using cane sugar, Guérande salted butter and copper cauldrons. Candies, chocolates, biscuits, jams : the Maison d'Armoirie draws its inspiration from our Breton grandmothers'...
In StockMadeleine pan, 12 imprints of 80 mm each, rolled edges, tin. L 395 mm W 200 mm H 17 mm
Pre-order product (+/- 8 days + delivery)ONLY AVAILABLE IN STORE. Log mould "Fond Plat", 1 imprint, semi-rigid PVC. L 540 mm W 85 mm H 70 mm
Pre-order product (+/- 2 days + delivery)
1 avis
Spatula, Exoglass. Rot-proof. Hardwearing. Sterilisable. Resists temperatures up to +220°C. NF certified.
Pre-order product (2 days + delivery)Reinforced grip stainless steel. Specially designed for storing heavy products.
Pre-order product (2 days + delivery)
1 avis
Slightly sweet and sugary caramel notes preserve the roasted flavor of almonds and hazelnuts in this praliné paste. To make this product, Valrhona uses exceptionnal products.
Available
2 avis
Gateau battu cake mould tinplate. A material used for more than 200 years in the mould industry. Because it is malleable, it enables complex forms to be created. Designed for cooking pastry, tinplate rapidly transmits heat and ensures the products develop their colour. The mould must be greased to ensure a good result.
Pre-order product (2 days + delivery)
2 avis
Dark couverture chocolate with an intense cocoa body, with a balanced taste and light sweetness. A "new generation" chocolate with a pure and intense taste of cocoa, thanks to the new and unique method of fermentation : the Q fermentation. Ideal for pastry ganache, sponge, mousse, decoration, ganache filling, moulding, coating, sauce, ice cream.
Available
3 avis
A salted butter caramel cream to be spread on a slice of bread and waffles, or heaten and used as a coulis on iced creams and desserts. Since 1946 the Maison d'Armorine has perpetuated a traditional method of fabrication, using cane sugar, Guérande salted butter and copper cauldrons. Candies, chocolates, biscuits, jams : the Maison d'Armoirie draws...
In Stock