Milk Chocolate Assortment500g box
"Sometimes a chocolate is sweet and harmonious, sometimes it has a stronger character, sometimes it is soft and creamy and sometimes it has a rougher texture. The size and shape of a chocolate have a direct impact on the perception of taste. We want to share a great variety of tastes, textures and shapes with you."
Assortment of our ganaches, pralines and marzipans, coated in 45% cacao milk chocolate made in an artisanal way in our workshop at Place Bellecour in Lyon. Opening a box of chocolates is a moment full of smiles, discovery and sharing... At Palomas, these moments of shared pleasure begin with slipping off the ribbon, the paper comes loose and the box is revealed. The lid resists a little then gives way, releasing the aromas from near and far and we glimpse at the chocolates, round, long, short. Which one is for you?
All the chocolates included in these boxes are made in an artisanal way in our workshop in Place Bellecour in Lyon. The pralines, marzipans and crystallised fruit fillings included in our chocolates are made by us.View all Assortments
Conservation: three weeks after purchase at a temperature below 20°C, in a dry place away from smells
Ingredients: dark chocolate (cacao min
70%, sugar, emulsifier (rapeseed lecithin), vanilla pods), milk chocolate (cacao min
45%, sugar, powdered whole milk)
Cream, sugar, Almonds, butter, Hazelnuts, pure cacao paste, cocoa butter, glucose syrup, inverted sugar, sweetening (Sorbitol), dextrose, blackcurrant purée, passion fruit juice, raspberry, coffee, lemon, pistachio, chestnut, honey, powdered whole milk, orange, crêpes dentelles (milk, eggs, flour, sugar, salt), sultanas, currants, cocoa powder, sesame, chocolate nibs, Earl Grey tea, Bourbon vanilla pods, ginger, mint, rum, kirsch, Kéva, natural flavourings: raspberry, mint, ginger, lemon
Allergens: Hazelnuts, almonds, pistachios, sesame, milk, eggs, flour.
A Word from our Chocolate Master
Our aim is to create a range of products that can be understood by as many people as possible and we never compromise on the quality of our work. We want our chocolates to not be too sweet and we always favour simple combinations of flavours over excessive sophistication. Our "taste fingerprint" is defined by the respect we have for our ingredients; we do not seek to mask or soften bitterness or acidity - we try to let it express itself in harmony with the chocolate. The ingredients we use in our chocolate are quality ones: cream and butter from Bresse, the best cacaos, citrus fruits from Menton, almonds from the Drôme, hazelnuts from Piedmont and pistachios from Sicily etc. By quality, we mean only using as much sugar during production as is strictly necessary for preservation or taste reasons. How much sugar we use never comes into our production cost calculations. Using unsterilised dairy products is an absolute principle for us and one of the reasons why our products are so full of flavour. We are fortunate enough to be close to Bresse and its quality dairy farmers whose produce has earned two AOC labels - one for cream and one for butter. We make all parts of our products, such as pralines, marzipan and crystallised fruits, in our workshop in order to guarantee a "taste fingerprint" you will find nowhere else. Finally, we are careful never to be satisfied with just "turning in a shift"; every day is a chance to take another step towards excellence.