Tall Easter Egg Chantecler Milk
Milk Chocolate Egg 43%, Filled With Assorted Easter Chocolate
Dominique Clerc signs an Easter collection "Grandes traditions" in homage to the classic molding, the use of iron molds requires a traditional know-how. These old molds decorated with birds in relief are filled with folded homemade eggs, praline and chocolate fritures made by us. Product available in click and collect and in store.
Made in France
24cm - Filled, 1450g
Exclusively available in Boutiques or with Click & Collect.
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This Product is shipped directly from our Boutique in Lyon, France. Packaging will protect from shocks and heat.
Also available in:
Milk chocolate egg: Cocoa min. 43% cocoa from Dominican Republic, sugar, cocoa butter, whole milk powder, sunflower lecithin. Folded eggs: Dark chocolate 70%, Milk chocolate 43% (cocoa mass, sugar, cocoa butter, whole milk powder, vanilla, sunflower lecithin) Pralines: Almonds from Provence, hazelnuts from Piedmont, sugar, fleur de sel, vanilla, lemon peel. Crunchy Praliné: Crêpes dentelles (flour, butter, milk, eggs) Nougatine (sugar, almonds, glucose syrup.) Ganache: Cream, butter, glucose syrup, sorbitol, invert sugar. Almond paste pistachio: Almonds, sugar, pistachio of Sicily 12%, syrup of gucose, sorbitol, cream, cocoa butter. Fried dark chocolate 70%, milk chocolate 43% (Sugar, cocoa butter, whole milk powder, cocoa paste, vanilla, sunflower lecithin. Dark chocolate 70% pralines, 43% milk chocolate (Sugar, cocoa butter, whole milk powder, cocoa paste, vanilla, sunflower lecithin.) Pralines: Almonds of Provence, Hazelnuts of Piedmont, sugar, flower of salt, cocoa butter, powder of whole milk, cocoa paste, flower of salt, vanilla, lecithin of sunflower.
Nuts, milk, gluten
Eat within four weeks of purchase and store at a temperature below 20°C, in a dry place away from smells.
160x240x160mm - 1450g - 100.00 €/kg - Reference: P-001107 - 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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