A TRIANON
Since 1962, A Trianon has been able to highlight its know-how and a long work of development that enables craftsmen to make according to tradition a range of small chocolates with a delicate taste. From the rock praline to the top of orange, through the fragrant ganaches and original creations. Among the specialties: beggars and florentine. The ingredients they use for composition come from the best land: Périgord nuts, Iran pistachio nuts, vanilla of Bourbon, ginger from Australia, almonds from Provence and Spain, butter from Charentes, Turkish loukoums, etc. A nice little tour of the world to delight or delight. The house even manufactures diabetic chocolate to the maltitol - a sweetener -, without added sugar but also confectionery, including excellent fruit pastes from Auvergne and Frères teas.
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