


Malakoffs Dark
Delicious pralines of yesteryear with almond and hazelnut flakes, coated in dark chocolate with 70% cacao content.
A classic among our chocolates, our Malakoffs are a delicious blend of our pralines made from Ferragnes almonds and Piedmont hazelnuts, with delicate flakes of roasted hazelnuts and almond nougatine. The contrast of textures - crunchy and gooey - gives these timeless chocolates their charm.
The notes of caramel and roasted nuts, the crunchiness of the nut flakes and nougatine succeed each other against a backdrop of Bourbon vanilla from Madagascar, brown sugar from Réunion and a touch of fleur de sel salt. The length in mouth is exceptional, almost heady.
Made in our workshop in Lyon, France
Usually shipped within 1 business days. Delivery date will depend on the chosen shipping option.
Box of 48 pièces
56.00€
Prepared in our workhop in Lyon, France and shipped in a quality packaging protecting from shocks and heat.
Also available in these sizes:
Also available as:
A Word from Dominique Clerc
Our pralinés are made from French Ferragnes almonds or Piedmont hazelnuts and contain 60% roasted dried fruits.
Several factors influence the taste perception of a praliné: the degree of roasting of the dried fruits is fundamental. If not roasted enough, they retain moisture, and their flavor is not fully revealed; if over-roasted, they develop bitterness.
We take care to roast our dried fruits thoroughly until the first hints of bitterness appear, which helps reduce the sweetness and enhances the lasting flavors of the pralinés.
The caramel, on the other hand, is cooked separately in the same spirit until the first notes of bitterness emerge, to regulate the sweetness and give a bold character to our pralinés.
All our pralinés are enhanced with a touch of fleur de sel and refined in a 1950s "Repiquet" grinder, a unique and irreplaceable piece of equipment today. The fineness of the resulting praliné gives Malakoffs an unparalleled smoothness and releases all the aromatic particles of the thoroughly roasted dried fruits.
Dominique Clerc
Palomas Master Chocolatier

Advice
To really appreciate the taste and texture of your chocolates, we suggest you place them in a room where the temperature is between 20°C and 24°C for 30 minutes to one hour before enjoying them. This way your chocolates will be at their very best.
When tasting chocolates, you might like to pair them with tea, coffee or a glass of champagne or Madeira.
Ingredients
Praliné: Sugar, almonds (30%), Piedmont hazelnuts (30%), cocoa butter, milk chocolate (cocoa solids min. 39%, sugar, whole milk powder, vanilla extract, sunflower lecithin (emulsifier)), fleur de sel.
Caramelized nougatine pieces: Sugar, glucose syrup, almonds, hazelnuts.
Crêpe dentelle pieces: Wheat flour, sugar, butter, salt, barley malt extract, raising agent (E500ii).
Dark chocolate (coating): Cocoa solids 66%, sugar, cocoa butter, sunflower lecithin (emulsifier), vanilla extract.
Allergens
Almonds, hazelnuts, milk, gluten.
Possible traces of soy and sulfites.
Conservation
Eat within five weeks of purchase and store at a temperature below 20°C, in a dry place away from smells.
130x40x165mm - 450g - 124.44 €/kg - Reference: PLMAS-01798 - For products with several flavors, one flavor can by replaced by another depending on season and/or production constraints. Non contractual photos. Suggested presentation.