coffee - caramel
We love flødeboller that are both crisp and wonderfully airy. For our autumn version, we’ve placed an espresso-infused salted caramel on top of a soft coffee brownie base, aiming for a deep and balanced flavour. We wrapped it in a light caramel chantilly and coated it in a blend of Valrhona Dulcey and Caramélia chocolates. As a final touch, topped it with coarsely crushed coffee beans for a delicate crunch.
Allergens: gluten, milk, eggs, almond
Best enjoyed within: 1 day of purchase, kept refrigerated
