7 PARFUMES
7 parfumes tea infused in floral notes of dark chocolates couverture
7 parfumes tea infused in floral notes of dark chocolates couverture
Notes of red fruit followed by the nutty flavors from the region of Madagascar The rare wild cocoa criollo originates in
The Bolivian lowlands, with a freshness of lemon & the fruitiness of grape fruit, along with exceptionally pleasant fruit acidity
A German delicacy which has a high content of Almonds blended in Sugar to create a perfect emersion
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Single Origin blend of Bolivian beans, infused in finest Couvertures, has subtle hints of dried fruit & roasted grains, blends in Noir espresso flavored caramel with coffee cocoa nibs
Black Current pate de fruits layered with Ganache
A unique blend of artisan Hazelnut Praline with Feuillitine
Madagascar Vanilla Bourbon infused in pure and not too sweet white chocolate & covered with 62% Grand Cru blend and dusted with Cocoa powder
White chocolate ganache blended with coconut &enrobed in dark chocolate
Camel Milk Caramel to get the taste of a local delicacy covered with milk chocolate
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Hazelnut Gianduja, blended in milk chocolate couverture, with candied orange, pistachios & almond bits
Earl Grey tea infused into a chocolate Ganache with a blend of 61% of Grand Cru couverture
Assam Tea infused & enrobed with orange zest in milk chocolate
An unusual combination of Coolie, made of single origin, Ethiopian moka beans, compliments with dark ganache, with subtle notes of delicate floral & citrus flavors
Shades of freshness with organic fair trade cocoa beans in milk & dark couverture
A timeless classical. An artisanal Caramel infused in Sea Salt Flakes
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Dark chocolate strawberry ganache with cocoa nibs
Praline, blended with Hazelnut Gianduja, in milk chocolate couverture, and covered with chopped Almond bits
Plain white chocolate
Milk chocolate with smooth texture
Lemon grass & Thai leaves infused in Grand Cru couvertures to have balanced flavors of Thai delicacy
White chocolate ganache infused in Vanilla bourbon, layered with Raspberry Coulis
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Freshly made Hazelnut praline Feuillitine layered with not too sweet white chocolate infused in Madagascar Vanilla Bourbon Ganache and enrobed in milk chocolate
In a milk chocolate cup Nougat puree incorporated in variety of chocolates with Almonds & Pistachio bits
Organic male syrup Ganache topped with Pecan nut
Combination of dark with freshness of Orange notes
Variety of Grand Cru blend of dark couverture & garnished with gold leaf
A smooth texture Passion Fruit Ganache made with a blend of couvertures and enrobed in 62% Dark chocolate
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55% blend of Grand Cru dark couverture Gianduja made with 100% Sicilian Pistachios layered with Cocosia signature Pistachio Marzipan
Warm notes of raisin & chestnuts from the region of Venezuela
Crunchy caramelized flakes and roasted candied Almonds covered in dark and milk chocolate
A subtle flavor of Rose, infused in White chocolate Ganache
Pure White chocolate caramelized to perfection to have balance sweetness and garnished with Cocoa nibs
Swiss Style Pistachio Ganache with Raspberry bits
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Chewy Caramel with roasted Walnut and covered with milk chocolate
Strawberry puree` infused in Madagascar Vanilla Bourbon, enrobed in white chocolate, topped with Berry bits
White chocolate Coconut Ganache layered with pure Ghana Grand Cru 68% dark Ganache
Intensely bittersweet dark chocolate
Cinnamon ganache layered with black current lamon hazelnut praline with Feuillitine
Pure Dominican Republic Grand Cru blend infused in Orange & Organic Cayenne Pepper and topped with Madagascar Pepper corns
Japanese Citrus Fruit infused in Grand Cru blend of milk couverture to make a complete oriental experience