1x Praliné Grand Marnier Menthe (ref. 15)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache thé aux fruits rouges (ref. 56)
1x Caramel orange - G. Leclek (ref.70)
1x Ganache à la violette fondant (ref. 51)
1x Praliné lait (ref. 12)
1x Ganache à l'orange (ref. 25)
1x Ganache à la noix de muscade (ref. 31)
1x Gianduja Orange (ref. 43)
1x Ganache Moka lait (ref.53)
1x Ganache à la pistache (ref. 44)
1x Caramel moka (ref.68)
1x Caramel Chocolat - R. Rhor (ref. 62)
1x Ganache Jasmin (ref. 3)
1x Praliné de coco (ref. 13)
1x Praliné au café (ref. 14)
1x Praliné croquant (ref. 57)
1x Caramel Orange (ref. 5)
As you bite into Juliette’s dark eye, all the fresh flavours of Spring are released. The lily of the valley ganache melts in the mouth and brings the taste buds to life.
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
Milk chocolate coating a thick, pure hazelnut paste. The more traditional allows lets you enjoy it as a delectable pleasure throughout the day. The design on the chocolate represents an oriental arabesque.
An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
The naturally sweet flavour of the orange ganache contrasts with the discrete presence of the fruit’s bitterness and acidity. The milk chocolate coating further accentuates the sweetness.
The soft and sweet tastes of milk chocolate are balanced with hazelnut paste infused with nutmeg, a very aromatic spice which has a taste somewhat similar to Cayenne pepper. The combination melts in your mouth.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
The milk chocolate is infused with the aroma of gianduja with its slightly bitter orangey notes. It melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
The milk chocolate coating adds an extra layer of flavour to the sweetness of the pistachio. The ganache has a very pronounced flavour that remains in the mouth for a deliciously long time.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
Milk chocolate encloses a creamy ganache with the subtle but distinctive flavour of mocha, just like the famous, high quality coffee. This praline will add a touch of sweetness and refinement to your coffee break.
The ganache has been infused with red berry tea (made with strawberry, raspberry, red gooseberry, blackberry and cherry) giving it a hint of pink and a sweet fruity flavour which is then coated in chocolate fondant. This praline is the perfect accompaniment to your breakfast or tea time snack.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
Milk chocolate encloses a liquid chocolate caramel which runs out as you bite into the praline. They melt in your mouth to create the sweetest sensation.
This fusion of roasted coffee and cocoa beans is utterly delicious. The two ingredients create a volcanic eruption of flavour in a delicious liquid caramel.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.
The crunchy chocolate coating, with its defined shape, contrasts with the liquid caramel, enriched with hints of lightly bitter orange. The caramel flows deliciously on the fine white chocolate.
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