Scrumptious Frederic Hawecker Chocolate Pralines Delight at La P?tisserie

Following the fantastic response to the visit of MOF Chef Frederic Hawecker to The Okura Prestige Bangkok —when the renowned chocolatier demonstrated his considerable skills in the creation of a series of delightful confections—it gives us great pleasure to announce that our La Pâtisserie bakery outlet is offering six wonderful chocolate pralines based on Chef Frederic's recipes. The chocolates will be made in two types—using single-origin cocoas from well-known producing regions and cocoa combined with Japanese ingredients. The single-origin cocoas are Mekonga (70% cocoa) from Vietnam, Carupano (70% cocoa) from Venezuela, and Samana (62% cocoa) from the Dominican Republic. The pralines with extra ingredients will be created with 43% Tannea milk chocolate, yuzu and olive oil; Tannea milk chocolate with Suntory Kakubin whiskey and chestnuts; and Carupano (70% cocoa) with Osmanthus flower.