February 14, 2013

Gift in the Mail: Pierre Marcolini Malline Découverte Chocolate

Today I was gifted with Pierre Marcolini Malline Découverte chocolate assortment. Have you ever thought about hollowing out the inside of a book to make the perfect secret hiding spot? That's exactly what the packaging of this Belgium brand chocolate reminded me of, and I absolutely adore it! The chocolates are bite-size, so no mess dripping fillings when biting the truffles in half. The chocolate melts in seconds and the refined taste is pure perfection. I am in chocolate heaven.


Close-up of the deliciousness!


The 34 chocolates in this assortment include:
  • Pierre Marcolini Grand Cru : A pure ganache, a marriage of the very best chocolate from Venezuela, Java, Madagascar flavoured with fresh vanilla.
  • Venezuela Grand Cru Fondant : Pure ganache made from cocoa beans from the Sur del Lago region.
  • Brésil Grand Cru : A pure ganache made from cocoa beans from the Bahia region.
  • Équateur Grand Cru : Pure ganache made from cocoa beans from the Los Rios region.
  • Madagascar Grand Cru : Pure ganache made from cocoa beans from the Sambirano region.
  • Caraïbe Grand Cru : Bitter 72% cocoa ganache flavoured with vanilla pods from Madagascar/Tahiti
  • Cabosse Grand Cru : Pure ganache made from cocoa beans from the Trinidad region.
  • Café Cardamome : Dark chocolate infused with coffee and cardamom.
  • Thé au Citron : Bergamot infusion combined with fresh lemon and lime zest.
  • Thé Earl Grey : A pure ganache, infused with Earl Grey tea.
  • Thé Earl Grey Lait : A pure ganache, infused with Earl Grey tea.
  • Poivre Long : The power of a bitter ganache infused with long pepper from India.
  • Palet Or : A bittersweet ganache combined with a caramel coulis, all intensely vanilla-flavoured.
  • Palet Or Lait : A smooth milk chocolate ganache combined with a caramel coulis, all intensely vanilla-flavoured.
  • Safran : An infusion of saffron pistils in a milk ganache made from cocoa beans from the Island of Java.
  • Thym & Orange : A pure ganache flavoured with fresh thyme flowers and a zest of orange.
  • Violette : A soft violet ganache with bursts of raspberry.
  • Baies Roses : A bitter ganache flavoured with Maroccan pink pepper berries.
  • Rose Lait : A soft milk chocolate ganache with a hint of rose water.Cassis : Cassis : Blackcurrent cream combine with a fresh blackcurrent jelly.
  • Fleur d'Oranger : Delicate milk chocolate ganache combined with an orange blossom coulis.
  • Gingembre : Encounter between a bitter ganache and fresh ginger.
  • Mangue : A milk chocolate cream combined with a Brazilian mango jam
  • Cœur Framboise : Fresh raspberry ganache with a lemon zest twist.
  • Pavé de Tours : A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer.
  • Pavé de Tours Lait : A crunchy marriage of hazelnut and almond praliné, and Quimper flaky wafer.
  • Praliné Citron : An almond praliné sharpened up with a hint of lemon juice and zest of lemon.
  • Torsade : A major classic. Milk chocolate gianduja with a sprinkling of caramelised hazelnuts.
  • Câlin Fondant : Almond praliné, Quimper flaky wafer and caramel blended with fresh Tahitian vanilla.
  • Câlin Lait : Almond praliné, Quimper flaky wafer and caramel blended with cream and vanilla.
  • Caramel Fondant: Caramel cream with fleur de sel.
  • Quatre Épices : Soft chocolate caramel and a blend of four spices.
  • Pâtes d'Amandes : Encounter between a pretty almond paste and a slightly salted and caramelised Iranian cream of pistachio.
  • Trianon Lait : A nougatine dome inlaid with caramelized ganache

Have you tried Pierre Marcolini chocolates? Which chocolatiers do you recommend?

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