Chocolate Petits Fours

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Within these four recipes the chocolate is highlighted by the flavours associated with it (caramel, praline, gianduja, coffee, milk chocolate and white chocolate). In addition, each item presents 3 different textures, offering your customers a real culinary experience.


  • Crunchy chocolate and caramel financier (chocolate financier, dark chocolate round, chocolate and salted butter caramel ganache)
  • Gianduja praline lingot (hazelnut financier, praline crunch, gianduja cream, dried fruit)
  • Triple chocolate lingot (cocoa Joconde biscuit, chocolate crunch, milk chocolate cream, white chocolate icing)
  • Viennese coffee-type chocolate (cocoa crumble, chocolate and coffee cream, white chocolate mousse, cocoa powder)

SKU: TDP19 Category:

Box Quantity

48 x 14g

Defrost Time

2 Hours

Bake Temperature


Bake Time