COMPOSITION AND EXPIRATION DATES

Chocolate: Cacao Barry (France), Callebaut (Belgium), Carma (Switzerland), ICAM (Italy). Bitter, dark, milk, caramel, white, strawberry, lime, orange, and cappuccino-flavored.

Fillings: Jellies, marmalades, and ganaches based on fruit and berry purees from Boiron (France). Whole/ground/paste nuts, praline, janduja, caramel, various types of sugar (cane, Muscovado).

Dried, candied fruits, candied fruits, waffle crumbs.

INGREDIENTS USED

The shelf life of candies may vary depending on the filling used: • Fruit ganache or caramel: 45-60 days. • Praline, janduja: 90 days. • Nuts, dried fruits, and candied fruits: 180 days

EXPIRATION DATES

SOME OF THE FILLING OPTIONS:

Hazelnut praline / dark chocolate toffee

Almond praline on caramel chocolate/ creamy toffee

Creamy fudge / caramel on caramelized chocolate

Coconut ganache with baked coconut flakes and chopped caramelized almonds

Chocolate caramel on milk chocolate/chocolate praline with hazelnuts

Salted caramel/ peanut janduja with popcorn

Chocolate caramel on dark chocolate / crispy layer: dark chocolate with biscuit flakes

Gingerbread ganache / crispy layer on caramel chocolate with Lotus caramel cookies

Rum ganache / rum-soaked raisins

Vanilla marshmallow/ strawberry ganache

Raspberry ganache / coconut praline

Blackcurrant Ganache / Blackcurrant Marmalade

Passion fruit puree ganache / candied orange peels

On all social networks: @vhv.artchocolat

© 2020-2024 All rights reserved

The prices provided on the website, the appearance of the product, its availability and characteristics are informational in nature and are not a public offer.

*Instagram (Meta) is an organization whose activities are prohibited in Russia.