Made in paris
Homemade
Made in paris
Homemade
Composition
Tasting tips
The story behind the recipe
Why wait for the Easter holidays to indulge in chocolate?
At Confiture Parisienne, it's Easter all year round!
This is why Chef François Daubinet 's recipe X Tout Pâques is changing its name to Tartine Chocolat Cacahuète.
Apart from the name, we haven't changed anything: the same dark and milk chocolate, the same peanuts and always the fleur de sel! It is the fleur de sel that gives this little taste of "return to the past".
How can you resist? It's simple, you can't! At least at Confiture Parisienne nobody can.
Avec la Tartine Noisette et la Pâte à Tartiner Pistache, ce trio vous promet de passer un moment intense en chocolat.
250g jar.
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