I did get a lot of sweets for my birthday :-)
From Neuhaus, Les Tresors: 6 different chocolates created by 5 Belgian Star Chefs.
From the top to the bottom:
- From Lionel Rigolet: ginger and origin chocolate Vietnam 80%
- From Thierry Theys: roasted hazelnut and passion fruit
- From Peter Goossens: pecan nut and sea salt.
- From Tim Boury: caramel and caramelized chocolate.
- From Yves Mattagne: white ganduja and feuilletine
Very exquisite, loved the different flavors!
Mmmmm....
Dec 7th, 2020.
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