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5001850 CHOCOLATE BARLET

A bar shaped shortcrust pastry case filled with milk chocolate ganache.


  • 70 g
  • 3 x 9 PCS C/S - 128 C/S PAL
  • Defrosting 4°C · 120'

  • Suitable for vegetarians

OCCASION

Coffee & tea time, dessert, on-the-go

THE STORY BEHIND

This shortcrust pastry made with butter brings a lovely crispiness to the velvet chocolate ganache made with real Belgian chocolate.

TIPS & TRICKS 

  • Defrost tartlet right out of the aluminium baking dish for a dryer, crispier shortcrust case.
  • Upgrade your patisserie in two or three simple steps with dots of different chocolate mousses, broken hazelnuts, crushed pistachio, white chocolate paillettes or fresh fruits.