Matcha chiffon sponge filled with matcha mousse and matcha ganache, topped with matcha powder and Chantilly cream.
Smoked pistachio lychee cream piped on rich pistachio ganache and tangy raspberry confit in a vanilla tart shell. Decorated with white chocolate feathers and edible gold foil.
Valrhona Guanaja 70% chocolate mousse embellished with hazelnut sponge and a dark chocolate glaze, hiding a crunchy core of crushed hazelnuts, salted caramel, hazelnut dacquoise and dark chocolate-coated feuilletine.
Sweet peach curd topped with silky oolong Chantilly cream “flower petals”, with a layer of honey lemon jelly in a vanilla tart shell.
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