Caramel Nut Jam Series N°13

Caramel Nut Jam Series N°13


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This is our Wild Sweets® Chocolate Constructivism version of the dessert 'Pecan Pie' as a 'Choco-Minis' bouchée or snack (two or more bites). Our version is based on the original recipe, but with a few twists. Our distinct version of the pie dough is actually a Sablé Breton, a French classic 'sandy' butter cookie made with ground roasted almonds. We then separately bake the second layer 'Caramel Jam' - a sugar, butter, eggs and nuts - for another level of distinct texture. A layer of silky smooth ganache made with our bean-to-bar chocolate and various liquor is added and the bouchées are then coated in our bean-to-bar dark chocolate. And finally hand-painted with a cocoa butter colour decor to finish this new-classic treat! This Series is packaged in our exclusive Limited Edition Wild Sweets® FoodArt photo-graphic art custom print gift box and includes the following flavours: Walnut Caramel Jam & Kahlua Ganache + Pecan Caramel Jam & Bourbon Ganache + Almond Caramel Jam & Amoretto Ganache + Hazelnut Caramel Jam & Grand Marnier Ganache

Suggested Pairing: Hot Chocolate, coffee or a sweet fortified wine such as Portuguese LBV Port, California Black Muscat and/or Australia Liqueur Tokay.

Serving Size: Sold in gift box of 4-units (1 each flavour @ 36g each) in sealed plastic pouches for freshness.

Serving/Storage: Chocolates must be stored at 16°C/60°F or less, away from heat and/or sunlight. Best consumed within 14-days from date of purchase.

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