{"id":1528,"date":"2015-09-19T10:22:25","date_gmt":"2015-09-19T08:22:25","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=1528"},"modified":"2017-10-08T14:11:05","modified_gmt":"2017-10-08T12:11:05","slug":"roses-des-sables","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/roses-des-sables\/","title":{"rendered":"Roses des sables"},"content":{"rendered":"

Roses des sables<\/h1>\n

\"Roses<\/a><\/p>\n

l Switch language for recipe in French l<\/span><\/strong><\/p>\n

I’m sure you know these famous crunchy and chocolate treats. Henri Marchand, chocolate maker and confectionner, developed this recipe in 1980 in his patisserie in Annecy (beautiful french city in the Alpes, famous for its clear blue lake!). He sold these chocolates at first under the name “Maya” and later renamed them “Roses des Sables” when a customer pointed out to him that his chocolates look like crystals of the same name found in the desert . The basic recipe contains only cornflakes and chocolate. No question thus adding v\u00e9g\u00e9taline like in the recipe of the famous Corn Flakes brand! That superfluous fat! <\/span><\/p>\n

You can, if you like, sprinkle grated coconut, sesame seeds, pistachio chips or present them natural !<\/span><\/p>\n

It’s a simple idea to finish a meal, or to serve with a gourmet coffee or for tea time! <\/span><\/p>\n

Roses des sables<\/h4>\n

For 9 servings<\/p>\n

Preparation time: 10min, Refrigeration time: 1h<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n