Bag of 12 pralines Cinacien paving stones Votre sélection : chocolat noir
This bag of Cinacian paving stones contains 12 crispy or crunchy pralines . They can be almond , coffee , infused with yuzu lemon , coated with dark chocolate ( 68% cocoa ), milk chocolate ( 42% cocoa ) or white chocolate . They can contain Italian almonds or hazelnuts roasted by hand , puffed rice and a feuilletine which brings crunchiness .
7,00 € tax incl.
Available now
- Free delivery for orders over 50€.
- Quality chocolatede
- Respect for the environment
- Wages and fair compensation
Data sheet
Weight | 100 grams |
Conditioning | Bag |
More info
Allergens in praline nuggets
Here are the allergens in Sigoji praline chips:
- Praline chips - Dark chocolate (Crunchy almonds): Dried fruits (hazelnuts, almonds).
- Praline chips - Milk chocolate (Crunchy almonds): Lactose, dried fruits (hazelnuts, almonds) and peanuts.
- Praline nuggets - Dark chocolate (yuzu lemon): Dried fruits (hazelnuts, almonds).
- Praline nuggets - Dark chocolate (Coffee & hazelnuts): Dried fruits (hazelnuts, almonds).
- Praline nuggets - White chocolate (Puffed rice): Lactose and dried fruits (hazelnuts, almonds).
- Praline chips - Milk chocolate (Peanuts): Lactose, dried fruits (hazelnuts, almonds) and peanuts.
Sigoji and its praline Cinacian paving stones with dark chocolate almonds
Based in Ciney , Sigoji was keen to pay tribute to the city through its cobblestones . Euphrasie Mbamba's passion and demand for quality gave birth to this crunchy almond praline coated in dark chocolate ( 68% cocoa ), from the African lands where she was born.
Almonds grown in Piedmont (Italy) and cocoa beans from Cameroon are roasted in an artisanal way . The finesse of the dark chocolate and the crunchiness of the feuillantine and almonds transform the tasting of this pavé into a moment of refined and gourmet pleasure .
Crispy almond praline, milk chocolate
To make these milk chocolate chips , she uses high-quality raw materials:
- Almonds grown in Piedmont (Italy);
- Cocoa beans (42% cocoa) from Cameroon roasted in an artisanal way .
The sweetness of milk chocolate and the crunchiness of the feuillantine and almonds make this block a unique moment of indulgence .
Cinacien paving stone infused with yuzu lemon, the star citrus fruit in Japan
The praline of this pavé cinacien is infused with yuzu lemon , which gives it a great freshness . The caramelized hazelnuts coated in dark chocolate (68% cocoa) ensure its crunchy character.
Yuzu is an Asian lemon that is very popular in Japan , where it accompanies both savory and sweet dishes. Its marked acidity , between yellow grapefruit, lime and mandarin, goes perfectly with the caramelized hazelnuts of this Cinacian pavé.
A Cameroonian coffee roasted in Wallonia: crunchy praline with hazelnuts and coffee
Sigoji's desire to use the best fair trade products from Africa and to showcase them in a short circuit approach in Belgium is perfectly illustrated in this Cinacien hazelnut coffee paving stone.
The Cameroonian coffee used in this preparation is in fact roasted by a Namur artisan .
The chocolate itself comes from cocoa beans grown fairly in Cameroon, on Euphrasie Mbamba 's family plantation. Her job is to exploit all of its aromas and highlight the quality of the raw material.
Crunchy hazelnut pralines: a rediscovery of white chocolate
Forget everything you thought you knew about white chocolate . Through this Cinacian block, Sigoji intends to give its letters of nobility to a product sometimes neglected by chocolate lovers.
Hazelnuts and puffed rice provide the crunchy chocolate that brings back memories of childhood pleasures.
Oven roasted peanuts in your praline Cinacien paving stones
The peanuts used by Euphrasie Mbamba hold a special place in her heart. Grown in Cameroon in the village where she grew up , she devoured them as a child. One of her first goals as a chocolatier was to dedicate a chocolate to them.
Euphrasie uses old-fashioned roasting techniques to rediscover the unique taste that marked her childhood. More than any other, this paving stone is probably about sharing.
Sigoji, the choice of ethical and quality chocolate
Sigoji is the founder of the Club des Chocolatiers Engagés. Its objective: to enable cocoa bean farmers to receive fair compensation in relation to the quality of their work.
Respect for plantations is also a major concern of the Club des Chocolatiers Engagés. The use of pesticides is banned on farms and the beans are only harvested when they are ripe .
Quality and ethics, these are the key words of Sigoji's philosophy.
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Do not hesitate to contact us via the online form to find out more about our chocolates.
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