Banana ganache and homemade pecan praline in dark chocolate.
Banana Pecan
Sweet, sour and salty
Tropical and nutty
21 days after production date marked on the box.
Dark, milk chocolate (cocoa mass, sugar, cocoa butter, milk powder, emulsifier: soya lecithin, natural vanilla flavoring), cream, butter, banana puree, vanilla extract, preservatives (inverted sugar)
Bonbons are best kept at a room temperature of 16°C - 20°C in a dry place away from direct sunlight.
Alternatively, the box of bonbons can be placed into a larger food container and stored in the fresh compartment of the fridge. Before consumption, take the container out and leave the container closed for some time to allow the bonbons to adapt slowly to the room temperature. Mind that a sharp change in temperature may cause bonbons to loose their shine - the taste is normally not affected.
To enjoy them at their best, keep the bonbons at a room temperature to allow the ganache become creamy again.