A modern interpretation of an Italian classic. Espresso ganache of Madagascar chocolate tiered with savoiardi, mellowed with a coffee jelly and coffee streusel, enrobed with mascarpone cream.
33% milk chocolate, notes of toffee, vanilla and coconut, complementing layers of caramel and luscious banana créme on thin hazelnut crisps.
Sour cherry confit accentuating the vibrant berry notes of 64% dark chocolate, balanced with elegant Madagascar vanilla bean créme.
Single origin 70% Saint-Domingue chocolate with strong cocoa notes, paired with a light cream of Madagascar vanilla and fortified with an almond hazelnut crunch.