$52.00
This cake is cause for celebration! It starts with a crunchy base made with Valrhona 46% Bahibe chocolate, praline paste and roasted hazelnuts. It is then layered with pain d’épice (gingerbread cake), orange caramel, speculoos cookie butter and a milk chocolate mousse. Topped with an ultra creamy orange blossom white chocolate namalaka and wrapped in an almond jaconde dipped in praline white chocolate.
6" cake serves 6-8
