The thin, long almonds from Sicily are creamy and free of any sourness in aftertaste. We mix them with crispy wafer and give them a blonde chocolate bath, through which they acquire the elementary characteristic caramel notes thanks to the Guérande s alt. We roll the almonds with a thin layer of wafer, to make them even more crispy. 

Valrhona 32% blond chocolate: (cocoa butter, sugar, whole milk powder, dried skimmed milk, whey (milk), butter (milk), emulsifier: s oy lecithin, natural vanilla extract. Cocoa butter minimum 32%.). Sicilian almond; crisp milled wafer (wheat flour, su gar, anhydrous milk fat, milk proteins, salt, barley malt flour, bulking agent: E500ii) ; Guérande salt