Most of us know Marzipan from Germany, while some are excellent, nobody knows how to produce the artisanal Faro marzipan with 50% almonds, overlaying a hazelnut giandjua coated with sugar glaze.
The difference is truly experienced because the texture is well balanced as well as you do not have the bitter after taste found in so many mass produced Marzipan.
Named after the year Jean Neuhaus opened his first store in the fabulous glass covered...
Gianduja with cocoa butter, coated with sugar glaze. Princess Astrid was a beautiful lady, she...