Temper Chokolade
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Christmas Collection 2018

In our Christmas Collection you will find well known and loved Christmas flavours paired with Valrhona’s Grand Cru chocolates.

Risalamande, Lynghonningkage, Brændte Mandler, Mandarin, Kirsebær Gløgg samt Peters Julebryg.

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Lynghonningkage/Heather Honey Cake - Christmas Collection 2018

Lynghonningkage/Heather Honey Cake - Christmas Collection 2018

This ganache is made with heather honey from Rømø, fresh ground spices, and Valrhonas Biskelia 34%.

Brændt Mandler/Burnt Almond - Christmas Collection 2018

Brændt Mandler/Burnt Almond - Christmas Collection 2018

Tastes of everybody’s favourite Christmas snack, caramalized almonds that you can find all over Europe during the holiday season.

Peters Julebryg - Christmas Collection 2018

Peters Julebryg - Christmas Collection 2018

A ganache made with Ribe Bryghus our local brewery’s Christmas beer and Valrhonas Guanaja 41%.

Kirsebær Gløgg - Christmas Collection 2018

Kirsebær Gløgg - Christmas Collection 2018

A sour cherry ganache made with a mix of two fantastic chocolates created from Madagascan cocao beans. Tanariva 33% and Manjari 62%. We add Christmas spices normally found in mulled wine.

Mandarin Crunch - Christmas Collection 2018

Mandarin Crunch - Christmas Collection 2018

This chocolate is made with Valrhona’s Mananka 62%. It’s a very special chocolate made by fermenting cocoa beans from Madagascar with citrus fruits.

Risalamande - Christmas Collection 2018

Risalamande - Christmas Collection 2018

Risalamande is a traditional Danish rice pudding. Served on Christmas Eve with a cherry sauce and chopped almonds. One whole almond is hidden in the pudding and whoever the lucky person to find it wins a gift.