Honey & Hazelnuts, Pralus Pyramide, Almond Croccante and more at chefshop.com/enews
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Acacia Honey & Hazelnuts
This spread is nature at its best!
Mix an all natural
Acacia Honey with Italian
Hazelnuts and you get an amazing swirl of fabulous mouth enlightening fun!
At first thought, the idea of a honey creamy sauce as being anything more than a spoonful of honey is really not that interesting. To the eye it looks like a shiny
Dulce de Leche. To the nose it smells like a creamy hazelnut.
To the tongue you can feel the honey texture and then that is followed
by a creamy texture. And when you "bite down" and smoosh your tongue up to the top of your mouth the flavor is all hazelnuts and a hint of flavor that resembles smokiness from the honey.
This "tastes" rocks the buds! It blows
the roof off what you would think this might taste like. If you are having trouble finding ways to use honey in your cooking and diet this is a great way to start.
All you need is a spoon to appreciate this
creamy hazelnut treat!
Shop Now for this Creamy Acacia Honey Hazelnut treat!
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Chocolate from the Tropics!
Pralus Pyramide!
The
Pralus Pyramide has garnered lots of press including Fine Cooking Magazine, the Los Angeles Times, Health Magazine, Real Simple Magazine, and the Chicago Sun Times.
One mention as a top gift during a holiday season meant we searched out every unsold Pyramide in the world, with the help of
Pralus himself and our friend Ellane after we had sold out on our already giant order.
The gorgeous
Pyramide des Tropiques is the pièce de résistance of the François Pralus chocolate bar collection. The Pyramide contains ten 50-gram bars, each hand-wrapped in a different color. Each bar is created with cocoa beans that originate in different plantations across the worldwide cocoa zone, and each has a cocoa content of 75%.
You may know the French town of
Roanne for
Troisgros, the Michelin three-star restaurant that's placed this out-of-the-way spot squarely on the international culinary map. Roanne is also home to one of the finest chocolatiers in the world.
Francois Pralus, man behind the
Pyramide des Tropiques as well as a profusion of top-quality, colorfully wrapped, single-origin chocolates, has called Roanne home since its inception in 1948, when Auguste Pralus opened a pâtisserie (pastry shop). Today, master chocolatier François Pralus, Auguste's son, has taken Pralus chocolate from Roanne to discerning palates around the world.
Shop now for the Pyramide of Chocolat!
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Capers!
These little buds are an easy wonderful "sprinkle" on pasta or added to a wonderful chicken dish! Versatile and salty. Have them on hand for anytime.
San Giacomo Agro di Mosto
The very best, screaming best every day balsamic vinegar is captive inside this bottle. Try it and you won't be disappointed!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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