For Connoisseurs
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Glossary
Caramel mixture of milk, sugar and butter Ganache mixture of cocoa with cream, butter or milk Gianduja an Italian specialty, a ground mixture of roasted hazelnuts and chocolate Nougatine/Croquant roasted almond grains cooked in a caramelized sugar Nougat poached egg whites mixed with honey, sugar, almonds and pistachios Pâte d’amandes...
Connoisseurs Guide
Some advice for the proper care and enjoyment of the chocolates We make our chocolates following artisinal recipes using carefully selected raw materials. Our chocolate is guaranteed to be made with pure cocoa butter, and without the use of soy lecithin,dyes, preservatives or additives. As a result, our chocolates are...
Three Rules
Tasting chocolates - according to Sulpice Debauve Purveyor to French kings and a must for all true connoisseurs, Debauve & Gallais is pleased to offer a singular range of dark chocolates featuring an exceptional grade of aromatic cocoa (many consisting of 72%, 85%, even 99% cocoa) aimed at an exclusive...
FAQ
Q: Why are your chocolates not shiny like most other chocolates? A: Most chocolates available today contain dyes, preservatives and other undesirable substances - all of which we forbid to be used in our products, with the exception of the dyes necessary for the silk- screened prints on some of...
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