Start with our own organic ripe Anjou and Bartlett pears puree. Add a white chocolate based ganache. Cover the white chocolate shell with powdered sugar with a touch of citric acid, to cut out sweetness. A must. 

White Chocolate,  Fresh Pear Purée, Fresh Cream*, Cocoa Butter, Pear Brandy, Honey(or invert sugar), Sorbitol

ALLERGENS:(Dairy, Soy); Traces of alcohol