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fetegalante-seleuss-chocolates · 3 months ago

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SELEUSS - FETE GALANTE COLLECTION - V12

THIS NEW FETE GALANTE COLLECTION CONTAINS THE FOLLOWING TRUFFLES:

ELIXIR D'ORANGE - GRAND MARNIER

ROSA KATOPODIS KIOULI (+ROSE GERANIUM)

BRAZILIAN ORGANIC HONEY

EIREANN D'OR - GLENCARA IRISH CREAM

LEMON HONEY

MORETTA 78% WITH RASPBERRIES+

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fetegalante-seleuss-chocolates · 6 months ago

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SELEUSS - FETE GALANTE COLLECTION - V10

THIS NEW FETE GALANTE SPRING COLLECTION CONTAINS THE FOLLOWING TRUFFLES:

12 OAKS COBBLER - APRICOT & PEACH

ROSA KATOPODIS KIOULI (+ROSE GERANIUM)

ORANGE BLOSSOM SPECIALS (HONEY)

FUSSIGNY VSOP COGNAC - GRAND CHAMPAGNE REGION

PEPPER'S STRAWBERRIES

MORETTA 78% WITH RASPBERRIES+

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fetegalante-seleuss-chocolates · 10 months ago

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SELEUSS - FETE GALANTE COLLECTION V9

THE PERFECTION COLLECTION FOR VALENTINES DAY!

COLLECTION V9 CONTAINS THE FOLLOWING TRUFFLES:

ELIXIR D'ORANGE - GRAND MARNIER

ROSA KATOPODIS (ROSE INFUSED)

ORANGE BLOSSOM SPECIAL (HONEY)

EIREANN D'OR - GLENCARA IRISH CREAM

IDA'S RASPBERRIES

EDEN'S ORGANIC APPLE BLOSSOM HONEY

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fetegalante-seleuss-chocolates · 1 year ago

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SELEUSS - FETE GALANTE COLLECTION - V8

This set contains the following truffles:

Rosa Mundi (Rose Infused)

Orange Blossom Honey

Picco Nocci (Hazelnut)

La Dolce Coco (Coconut in 64% Colombina chocolate)

Elixir D'Orange: Grand Marnier

Muchen 36% Milk Chocolate Truffle

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fetegalante-seleuss-chocolates · 1 year ago

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SELEUSS - FETE GALANTE COLLECTION (V7)

BATCHES FROM (05-06-2023)

CONTAINS: Soy Lecithin, Milk, and RESIDUAL ALCOHOL (some of the PRODUCTS CONTAINS LIQUOR AND THE ALCOHOL CONTENT IS ONE PERCENT (1%) OR LESS OF THE WEIGHT OF THE PRODUCT. EXEMPTIONS UNDER: rcw 66.12.160). This product is processed in a facility that contains milk, wheat, hazelnuts, almonds, peanuts, cashews and other nuts. [ does not contain: caramel, marshmallow, corn syrup, tapioca syrup, palm oil or glaze ]

STORAGE: [PERISHABLE ITEM] Please refrigerate chocolates in an airtight container or plastic bag. PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-15 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolates.

#seleuss #chocolates #chocolatetruffles #seleusschocolates #fete #fetegalante #fete galanate #orange blossom #orangeblossomhoney #organichoney #hazelnutcream #hazelnuttruffles #vanilla #vanillatruffles

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fetegalante-seleuss-chocolates · 1 year ago

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SELEUSS - FETE GALANTE COLLECTION 2023 (V6)

BATCHES FROM (01-17-2023)

EIREANN IRISH CREAM

TORINOJOTTO

FUSSIGNY PETITE CHAMPAGNE VSOP COGNAC

ORANGE BLOSSOM SPECIAL

FIGS & ORANGES

VSOP NAPOLEON BRANDY

collection INGREDIENTS: Chocolate (Cocoa beans, Sugar, Pure cane sugar, Full cream milk, Cocoa butter, Soya & SUNFLOWER LECITHIN, Bourbon vanilla), Organic Cream, organic coconut milk [v], MALT, brandy, rum, triple sec, cognacs, raspberry eau-du-vie, limoncello, violette, porto, ORGANIC MINT OIL, Orange Essence, Orange Alcoholate, Rose Petals, Sugar, Glucose, Citric Acid, Potassium Sorbate, LAVENDER, VIOLET, HIBISCUS, saffron, Fig, raspberry, strawberry, cherry, blueberry, PEACH, passion fruit, mango, guava, organic coconut, crushed Rose Petals, CRUSHED violet flowers, ORGANIC coconut palm sugar, organic sucanat. [ PLEASE SEE our facebook album page FOR DETAILED INFORMATION ]

CONTAINS: Soya Lecithin, Milk, and RESIDUAL ALCOHOL (some of the PRODUCTS CONTAINS LIQUOR AND THE ALCOHOL CONTENT IS ONE PERCENT (1%) OR LESS OF THE WEIGHT OF THE PRODUCT. EXEMPTIONS UNDER: rcw 66.12.160). This product is processed in a facility that contains milk, wheat, hazelnuts, almonds, peanuts, cashews and other nuts. [ does not contain: caramel, marshmallow, corn syrup, tapioca syrup, palm oil or glaze ]

STORAGE: [PERISHABLE ITEM] Please refrigerate chocolates in an airtight container or plastic bag. PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-15 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolates.