Jean-Marc Polisset’s recipe
Our master chocolatier Jean-Marc Polisset has put together 4 unique recipes for CDP using fine nuts such as Marcona almonds or Piedmont hazelnuts. The praliné pieces are the medium standard size.
Almond
Blend of Marcona and Valencia almonds with Bourbon vanilla.
60%
almond
almond
Hazelnut
Blend of Piedmont and Turkish hazelnuts with Bourbon vanilla.
60%
hazelnut
hazelnut
Almond Hazelnut
with Bourbon vanilla
40%
almond
almond
20%
hazelnut
hazelnut
Coffee flavored Almond Hazelnut
With 100% Arabica coffee beans.
38%
almond
almond
19%
hazelnut
hazelnut