$30.00
Pate a Tartiner Chouchou
SKU: 49847
Darling, it's much more than a classic spread, it's so creamy and delicious, you'll want to devour it with a spoon! Wait and see… first, hazelnuts and almonds mixed with Valrhona chocolate. Add to that some bursts of darling and it's no longer a joke at all!
Favorites? Yes, you know those little roasted and caramel-coated peanuts. But what makes this recipe totally unique is its heart of tender salted butter caramel poached directly in each pot in the very center of the chocolate-hazelnut-almond-chouchou dough.
With its leopard print label, it's impossible to resist this chocolate masterpiece! Darling, it’s the novelty that will make all the bells go crazy!
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Hazelnut, Icing Sugar, Milk, Salted Butter Caramel, Cocoa, Almond, Sunflower Oil.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.