$99
Ballotin with Snails Coated with Dark Chocolate – 140g
A French specialty with hazelnut praliné and dark chocolate. An amazing experience with the finest 70% cocoa: a strong and smooth chocolate tailor made to melt slowly on your tongue and intense aromas of filling, made to excite your taste buds.
INGREDIENTS
Ingredient: dark chocolate* 70% cocoa minimum: 55% (cocoa paste*, cane sugar*, cocoa butter*), HAZELNUT praline*: 40% (HAZELNUTS*: 20%, cane sugar*), MILK chocolate* 40% cocoa minimum (cane sugar*, cocoa butter*, whole MILK powder*, cocoa paste*).
MORE ABOUT THIS PRODUCT
*Ingredients from organic farming
Store at 16-18°C (61-64°F) without humidity
ALLERGENS
May contain traces of peanuts, other nuts and sesame seeds.
Realise a great socca like in Nice in few minutes thanks to this kit already ready for an appetizer for 4 people.
Content of the Kit :
– Chickpea flour already seasoned
– Olive oil extra virgin
Best before : around 1 year
ingredients :125 g of chickpea flour, 5% salt, pepper, 25 ml olive oil Cuvée Pauline (cee) nutritional values (see product sheets)
Recipe Socca Appetizer Niçoise using pan:
Heat in an oiled pan. Gently mix the preparation bag with the olive oil. Add 25 ml of water gradually so as not to form lumps. Pour the dought into the pan and cook 3 minutes on each side. Serve immediately by cutting shares. You can add a little pepper while serving.
Recipe Socca Appetize Niçoise using oven :
Preheat your oven during 15 minutes at 275°C (the maximum you can!) Gently mix the preparation bag with the olive oil. Add 25 ml of water gradually so as not to form lumps. Pour the dought into an oiled hotplate. The thickness doesn’t have to exceed 3 mm. Put the hotplate in the top of the oven. Leave about 15 minutes of cookingand then go into grill 2 minutes before the end of cooking. Remove the dish from the oven and serve immedialtely by cutting shares. YOu can add a little pepper while serving.
This Cod Brandade spread is prepared with the savoir-faire of Azaïs-Polito and has a light texture and refined flavor. The traditional ingredients of this classic sauce and the authentic methods of preparation give it high-end positioning.
A typical recipe from Nimes and the Languedoc
The nose is essentially lemony, strongly evoking verbena, with a slightly spicy touch. It emanates a wonderful impression of freshness.
Latin name : Backhousia citriodora
Origin : Australia
Ingredients : 100 % lemon myrtle flakes
Storage: Away from light, heat and moisture.
Back in ancient times where verbena was used by the druids and shamans to remove the evil spirit. Let yourself be seduced bythis soothing herbal tea with mystical and beneficial virtues.
Order by Monday 6pm for delivery Friday afternoon.
Pre-Orders are Open
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