a. 12 Crunchy chocolate and caramel financiers: cocoa
financier, dark chocolate round, chocolate and salted butter
caramel ganache.
b. 12 Gianduja praline slices: hazelnut financier, crunchy
praline, gianduja cream, nuts.
c. 12 Triple chocolate slices: cocoa Joconde sponge, crunchy
chocolate, milk chocolate cream, white chocolate icing.
d. 12 Viennese coffee chocolates: cocoa crumble, chocolate
and coffee cream, white chocolate mousse, cocoa powder.
Thaw and Serve 2 h at +4°C