E, sim, vamos ter que voltar lá, porque na caixa de bombons que eu comprei nao havia o sabor que eu estou louca para experimentar: chocolate com bacon :-)
Hot lips: bitter ganache with Bombay gin.
Brasil: white chocolate ganache with cilantro, chilli pepper, cachaça and a jelly of lime.
Creole (escrito 'The Chocolate Line'): bitter ganache with espresso coffee 'Arabica'.
Atlanta (escrito 'Cola'): cola ganache with hazelnut praliné and popping candy.
Piemonte: hazelnut praliné from Piedmont, Italy.
Apple: caramel with apple balsamic vinegar and a praliné with 'Granny Smith' green apple.
Apero: bitter ganache with vodka, passion fruit and lime.
Caballo: hazelnut praliné with crumbs of brésilienne.
Cabernet-Sauvignon: caramel with Cabernet-Sauvignon vinegar and pine nut praliné.
O bombom atrás, do lado do Caballo, eu nao sei os detalhes.
Earl Grey (escrito 'Thé): milk chocolate ganache with Earl Grey tea.
Chili (escrito 'Chili): bitter ganache and marzipan with slightly smoked 'Espelette' chili pepper.
Poppy: poppy seeds - almond praliné with a crisp of feuilletine.
Yuzu: white chocolate ganache with raspberry and caramel of yuzu.
Paola: gianduja with a crown of caramelized hazelnuts.
Lac d'Amour: almond praliné with caramelized coconut.
Carasel: milk chocolate ganache and caramel with fleur de sel de Camargue.
Marrakech: white chocolate ganache with fresh mint leaves.
Moscovit: marzipan with Italian pistachio.
Framboise: ganache with pure raspberry juice.
Arthur: almond praliné with pecan nut.
A selecao anterior, mas com alguns bombons já devorados :-)
Além do chocolate com bacon, quero experimentar o com wasabi, capim cidreira, com fumaca de charuto havana, com cebola frita, com safron e curry, e com sementes de canabis :-)
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