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Belgian Leonidas Chocolate
Belgian Leonidas Chocolate
Praliné - A mixture, often used as a filling, of equal proportions of roasted nuts (almonds, blanched hazelnuts, etc.) and sugar to which chocolate is then added. Praline - The French and Flemish name for any filled chocolate. Ganache - A dense and rich chocolate mixture made by combining chocolate and cream or liqueur. Marzipan - Mixture of ground almond and sugar. Gianduja - A delicious mixture of melted chocolate, sugar and finely ground roasted hazelnuts. Our world famous chocolates are fresh and flown in weekly from Brussels. Our chocolates are made of the freshest ingredients. We recommend that you store our products in a cool and dry area with temperatures of 59 - 65 degrees. When you are ready to enjoy our chocolates, set them out and bring to room temperature for maximum enjoyment Currently Browsing: >> Belgian Leonidas Chocolate
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