Assortment of Kalougas
Soft And Gooey Toffees Made From Bresse Butter And Cream.
"There is very little to compare with the softness of Kalougas. After cooking they are cooled and then cut with a knife before being hand-wrapped. Their texture rules out any mechanical operations." Their texture is creamy and gooey but not sticky, so you can enjoy them without making a mess!
Kalougas are soft toffees that are classics within the Maison Palomas collection. Our Kalougas contain very little butter but are made using Bresse cream. The texture off the Kalougas is unusual; it is much “smoother” than that of a butter caramel. Kalougas come in six flavours: the originals chocolate and coffee, the classics vanilla, salted butter and nutty (hazelnuts, almonds and walnuts) and ginger.
Made in France
A Word from our Chocolate Master
A speciality called Kanouga de St Jean de Luz was created in 1905 by Jacques Damestoy. It is a soft chocolate toffee. Inspired by the social whirl in Biarritz at the turn of the century, a time when Russian grand dukes filled the society columns, the talented chocolatier chose to give his little toffee the exotic name "Kanouga", a subtly different spelling of the name of the Russian town, Kalouga. In the Lyon region and around Saint Étienne we still find this kind of caramel going under the name Kalouga.
Bresse cream, sugar, glucose syrup, AOC Bresse butter, inverted sugar, pure cacao paste, mocha coffee beans, Bourbon vanilla pods, Ferragnes almonds, ginger, Piedmont hazelnuts, Franquette walnuts, fleur de sel salt
Almonds, hazelnuts, walnuts, milk, possible traces of flour.
Average nutritional values per 100g: Energy: 325.8 kcal, Protein: 1.4g, Carbohydrates: 42.22g (of which sugars: 34.5g), Fat: 16.8g (of which saturated fats: 10.3g), Salt: 0.18g
Eight weeks after purchase and store at a temperature below 20°C, in a dry place.
130x40x165mm - 630g - 95.24 €/kg - Reference: P-00865 - For Products with several flavors, the Chocolate Maker may exceptionnally replace one flavor by another according to production and/or seasonal constraints. Non-contractual photo. Serving suggestion.
Discover more about Maison Palomas
The History of a century-old chocolate factory created in 1917Learn More
The know-how of « Haute Chocolaterie » that distinguishes the Maison PalomasLearn More
The Chocolate Master
Dominique Clerc, Chocolate Master of the Maison Palomas since 2011Learn More
The Haute Couture delight signed by the Palomas and Bucol HousesLearn More
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