SPECIAL PRIZE in SALON DU CHOCOLAT in PARIS in 2009
The fruits of our jams are available plains or in subtle blends.
They are available in a range of bright colors, varied, ludic
Different and unique textures: softy, crispy.
An explosion of flavors, fruity, spicy, acidulous, flowering...
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SPECIAL PRIZE in SALON DU CHOCOLAT in Paris in 2009
Softy, transparent as crystal, they are adorned with natural elements suspended for pleasure.
An explosion of spicy, flowering tastes.
Sweet lemongrass and its candied ginger chips –The voluptuous vanilla with his stick and seeds: caress of an orchid- The velvety Rose and its petals.
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SPECIAL PRIZE in SALON du CHOCOLAT in PARIS in 2009
A citrus variation in shimmering colors: orange, yellow, green.
Controlled bitterness, a soft texture accompanies crisp zests cut with scissors to allow exaltation of citrus.
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Sweet and sour and spicy fruity preparations to serve with your meat, fish, salads....
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INTERNATIONAL EXCELLENCE AWARDS in SALON DU CHOCOLAT in PARIS in 2010
"Vanilla Desire" :fruit pulp of vanilla, all-natural is the delight of children ... and adults!
The Lime mi-candied mi-fruit pulp-The Mandarine with rum mi-candied mi fruit pulp: these two fruits elaborated with a specific technique of Bernadette de Lavernette show a real know how. These are the favorites of gourmets and chocolate-makers.
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Chocolate Spreads highly concentrated in chocolate, combined with candied peels, coconut, peanut nougat.... very interesting to associate with the pastry, pancakes, ice-cream according your taste and feeling.
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Creamy, tasty, Bernadette de Lavernette declined this English jam with the traditional lemon: Lemon Curd -passion fruit: Passion Curd-The combava green lemon with very pronounced florid aroma: Combava Curd.
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INTERNATIONAL EXCELLENCE AWARDS in SALON DU CHOCOLAT in PARIS in 2010
The originality of Bernadette de Lavernette.The sweet candied Chili: the Habanero, a little devil chili, aggressive but so perfumed!!!We are undergoing real torture with it,but we pay it back in kind. A bit hot and very flowering to combine with” foie gras”, meats, Asian dishes...
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