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Top quality Belgian Chocolate made with
100% pure cocoa butter, free from GMO,
preservatives and artificial colourings.

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Livraison offerte
Custom ballotin 250 g

a392dc49fd35f57a7a4dd53a0a2587b7

2x Ganache au truffes (ref. 30)
5x Ganache cacao fondant (ref. 40)
4x Gianduja fondant (ref. 42)
3x Praliné croustillant (ref.45)
2x Ganache au poivre (ref.46)
4x Ganache Noisettes (ref. 58)
2x Caramel au beurre salé (ref. 49)
1x Ganache spéculoos (ref. 32)
1x Ganache gingembre - La strebelle (ref. 37)
1x Ganache pineau des Charentes (ref. 9)

Pack content

1 x Pineau des Charentes Ganache (ref. 9)

The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.

2 x Truffle Ganache (ref.30)

The rare product that is the truffle combines with dark chocolate to effortlessly create the most incredible merging of flavours. The ganache captures the particular fragrance of woodland and hazelnuts and has a wave shaped design. 

1 x Speculoos Ganache (ref.32)

An “explosion of flavors” would be the nickname of the chocolate-flavored sweetness coating a ganache with speculoos, a "par excellence" specialty Belgian cookie.  Its taste is enhanced by a touch of cinnamon and brown sugar.

1 x Ginger Ganache (ref.37)

The clothing don’t make the praline!  Candied ginger enhances the ganache and gives it a slightly tangy and fruity taste, which nicely contrasts with the bitterness of the chocolate fondant.

5 x Cocoa ganache (ref.40)

This praline is not just shaped like a cocoa bean, it tastes like one too!  It all comes back to the chocolate fondant. The chocolate ganache intensity comes from the presence of pure cocoa powder, which will definitely please your palate.   

4 x Gianduja (ref. 42)

A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.

3 x Praliné crunch (ref.45)

The secret of praline is its crunch.  The hazelnut paste is as crunchy as the chocolate fondant is crispy.

4 x Hazelnut ganache (ref.58)

The aroma of hazelnut will invade your senses from the very first bite.  At the same time the nutty flavour delicately joins the chocolate to create a taste sensation.

2 x Ganache with pepper (ref.46)

The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.

2 x Salty butter caramel (ref.49)

The Breton origins of Sel de Guérande mingle with butter within this sweet casing.  The liquid caramel melts in the mouth to make a very sophisticated sweet.

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