A sumptuous trio of flavours: morello cherry candied with Armagnac, coated with dark chocolate
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A trilogy of complementary flavours
La Guinette is made from a slightly tart cherry of the Prunus Cerasus Oblaginska variety, commonly known as the morello cherry. The length of the confection process helps to obtain a firm-fleshed, stoneless fruit.
To fully enjoy we advice you to proceed in stages:
- Grasp La Guinette by the stalk and pop it gently into your mouth,
- Warm the chocolate and the liqueur for a few seconds in your mouth,
- Bite into the chocolate to remove the stalk.
Take your time to enjoy the mix of the three textures and the harmony of the three flavours.
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