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Ganache, truffles, filled chocolates...

"As you savor these chocolates, prepared with the best Criollos of the islands of the Indian Ocean, dream with me of these exotic and far off places..."

Chrisitan Constant
from text in the giftbox menu, see utmost bottom.

 

PART I
Selection of Flowers & Perfumes
(Ligne des fleurs et des aromes)

Roses & Corinthian raisins

Yemen jasmine & green tea
Ylang Ylang from Comoros
Orange blossoms
Verbena flowers
Tahitian vanilla flowers

 

PART II
Spice Selection
(Ligne des Epices)

Cinnamon from Ceylan

Cardamom from Malabar
Chinese ginger
Safran threads

 

PART III
Selection of Alcohols & Liqueurs
(Ligne des alcool et des liqueurs)

Cointreau & sweet orange

Raspberry filling
Muscadine (Champagne)
Thistle (whisky & raisins)
Pear-caramel filling
Cherry with Eau de Vie

PART IV
Selection of Dried Fruits & Nuts
(Ligne des fruits secs)
Pine nuts & honey
Caramelized hazelnuts
Caramelized almonds
Chocolate walnut filling
Caramelized pistachios
Sesame crunch
Conquistador hazelnuts hony cinnamon
Gianduja purse almond-hazelnut paste
Gianduja horns

 

PART V
Timeless Specialties
(Specialites de toujours)
Dark chocolate filling
Gold flecked chocolate coin
Bitter chocolate truffle
Coffee
Cappucino
Ceylan tea
Aiguillettes of sicilian mandarins
Aiguillettes of sweet orange rind

 

MENU NOTES
Christian Constant

Along the path through the islands of the Indian Ocean, the Chocolate Road continues through Arabia and Yemen, where the jasmine and orange trees blossom.
At Mayotte, the golden flowers of the Ylang-Ylang plants surround the plantations of pure criollo and impart a sweet perfume to the largest atoll in the world.
On the slopes of the Fournaise volcano of Reunion, petits blancs cultivate vetiver and geraniums roses to distill an extract of the most precious essence.


As you savor these chocolates, prepared with the best Criollos of the islands of the Indian Ocean, dream with me of these exotic and faroff places, and if you wish, let us continue our voyage: let us visit, for example, Ceylon, for its cinnamon, its tea, its cocoa; Malabar for its cardamom, Indonesia for its slightly acidic and so aromatic cocoas, to Samoa, to Raiatea near Tahiti, where the orchid gives birth to the most wonderful and aromatic of the vanillas; from Equador to Venezuela, to the southern Antilles, to Trinida, Tobago, to Grenada, where spices perfume and color the air that pulsates to the sounds of a steel band and to the calypso which barefoot people dance on sun roasted cocoa bean dryers. (Translated from French.)