Sweeten your day with a double dose of chocolate and another work of art by the master chefs of PURE.
- Chocolate shell
- Chocolate mouse (ganache)
- Layer of peanut butter and cornflakes 
- Nougat Caramel 


We temper the chocolate and pour the chocolate in a silicone shell.

We prepare the ganache with coconut milk, pepper, Jamaican rum and coriander. 

The nougat caramel consists of brown sugar, animal fat and branch of vanilla. 

Everything is poured in the silicone shape. 

Once the dessert is ready, it stays for four hours at a temperature of 3 degrees Celcius.

It's time for you to give in to our sweet temptation.