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Mastachy Log
An exquisite heart of hazelnut praline, topped with a layer of pistachio almond paste, all coated in Beussent Lachelle dark chocolate.
We roast all the cocoa beans ourselves. Then we conch them to create our own dark chocolate. All these steps are done in our workshop in Beussent in Pas-de-Calais.
(non-contractual photos)
- Packaging
- Sachet
- Net weight
- Environ 400 g
- Price per kg
- 94,00 €
- Conservation
- A conserver dans un endroit frais et sec entre 16°C et 18°C.
849 Items
Enrobage : chocolat noir cacao : 72% minimum (fèves de cacao, sucre, beurre de cacao, émulsifiant (lécithine de tournesol), fleur de sel de Guérande)
Fourrage : pâte d'amandes à la pistache (55%) (pâte d'amandes (47 % amandes, sucre, eau, sirop de sucre inverti, humectants (sirop de sorbitol, invertase)), pâte de pistache (48,1 % pistaches vertes, sucre liquide, eau, arôme, colorants (E141, E161b))), praliné noisettes (noisettes du Piémont (60%), sucre, lait entier en poudre, beurre de cacao, fèves de cacao, émulsifiant (lécithine de tournesol), poudre naturelle de vanille, fleur de sel de Guérande).
To find out about product allergens, please refer to the ingredients highlighted in bold in the “ingredients” tab, as well as in this list available for download below.
In general, all our products are made in a workshop where various allergens are handled: tree nuts, milk proteins, soy, peanuts, egg and gluten. As such, they may contain traces, even if these ingredients are not directly used in the recipe.
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