< Back

PH CUBES

28
€28.00
Choose your delivery mode:
onclick="dataLayer.push({'event':'addToCart','ecommerce':{'currencyCode':'EUR','click':{'products':[{'name':'PH CUBES','id':'385','quantity':1}]}}}); "
  • ph-cubes-pierre-herme

bonbons-de-chocolat-ph-cubes

Chocolate bonbon coating in dark chocolate Mexico (64% cocoa).


Assortment of PH cubes:


INFINIMENT CHOCOLAT BÉLIZE
Pure Origin Belizean dark chocolate ganache, Cayo District, Xibun Plantation, enrobed in dark chocolate


INFINIMENT CAFÉ IAPAR ROUGE DU BRÉSILPA
Iapar Rouge du Brésil coffee ganache, enrobed with dark chocolate


INFINIMENT PRALINÉ NOISETTE
Crunchy, melt-in-your-mouth hazelnut Praline, enrobed with dark chocolate


One size: assortment of 36 pieces

Keep in original packaging at 15-18°C, in a cool, dark and dry place, away from odours. If you must keep in refrigerator, wrap the box in cling film and remove to room temperature two hours before serving.


Sugar, cocoa beans, cream (MILK), chopped HAZELNUTS (15,8%), cocoa butter, concentrated butter (MILK), glucose syrup, whole MILK powder, ground red Iapar coffee (0,7%), emulsifier: GMO-free SOYA lecithin, natural vanilla extract, vanilla powder, dyes : beta carotene and E129.


May contain traces of nuts, eggs, sesame, gluten and peanuts.


Energie/calories: 515 kcal, 2154 kJ; graisses/total fat: 41g dont acides gras saturés/saturated fatty acids: 20g; glucides/total carbohydrates: 30g dont sucres/sugars: 28g; protéines/proteins: 6,3g; sel/salt : 40mg.


Price per kilo : 211€.


Weight : 100g


 


Defrosted product/ Do not re-freeze:


About our manufacturing techniques.


Creations from Pierre Hermé in Paris are produced in our own workshops*. Our products shine a spotlight on our time-tested patisserie techniques, artisanal movements, and know-how. We carefully select our ingredients for their flavour and characteristics. To preserve the most important elements of each ingredient, we prefer to use cold instead of sugar. Refrigeration in positive cold, freezing in negative cold, we use the best that technology has to offer. Our only objective is the pleasure and emotions our creations evoke. Our pastries, our macarons, our chocolates are all sensitive to temperature differences and can only be kept for a short period of time. Packaging them perfectly is thus vital. This fragility is explained in particular due to their high water content, which can lead to the development of microorganisms, but also due to the absence of preservatives in our process. We know that certain ingredients, and certain products, are particularly fragile.  As a result we freeze then unfreeze them to preserve their texture, to limit the development of microbes and to preserve all of their organoleptic properties in tact. We control the temperature and hygrometry at each stage of product life to ensure that our customers have an incomparable experience.