A praline of finely ground almonds and hazelnuts, slowly melted into silky milk chocolate.
This homemade gianduja offers notes of toasted hazelnut, sweet caramel and hot milk.
On this melting material, the grilled kadaïf adds the necessary tension: crispy, golden, frayed like a burnt silk textile.
TABLET N°4 is a tribute to textured tenderness.
A crunchy caress, between Italian smoothness and oriental bursts.
