Dandoy, the family biscuit maker, and chocolatier Laurent Gerbaud bring you the chocolate Easter egg with authentic Brussels Speculoos. This new baby is a witness to these two Brussels based icon’s craftsmanship and love of first-class ingredients. Both slightly crisp and deliciously fudgy, it’ll open your mouth to a spicy symphony celebrating the wedding of chocolate and Speculoos in harmony of cinnamon, ginger of Guillin, red berries of Persia, bits bean of Madagascar, pistachios of Evoïa....
You’ll bite it again and again.
Ces petits oeufs, camouflés de la tête aux pieds, ont un drôle de projet :
envahir votre maison en toute discrétion.
I am sitting on my white chocolate throne,
decorated with blue and red Persian berries,
wearing my vanille Speculoos crown.
The newborn princess of the Easter egg family.
White chocolate, red berries of Persia, blueberries.
I am half-Speculoos, half-milk chocolate,
sprinkled with pistaches and Madagascan beans.
Melk chocolate, bits bean of Madagascar, pistachios of Evoïa.