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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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Custom ballotin 1 kg

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5x Ganache à la banane - Cecile Massart (ref.63)
5x Caramel au beurre salé (ref. 49)
3x Ganache thé Earl Grey (ref.59)
4x Ganache massepain nature - P. Wallost (ref. 60)
3x Ganache thé aux fruits rouges (ref. 56)
3x Gianduja fondant (ref. 42)
3x Ganache cacao fondant (ref. 40)
2x Ganache au truffes (ref. 30)
4x Praliné au miel (ref. 27)
3x Ganache à la Rose (ref. 4)
5x Caramel chocolat - Th. Chotteau (ref. 67)
2x Ganache noisette (ref. 21)
2x Ganache réglisse (ref. 23)
1x Ganache à l'orange (ref. 25)
3x Ganache miel de châtaignier (ref. 36)
5x Ganache à la pistache (ref. 44)
4x Caramel Chocolat - R. Rhor (ref. 62)
3x Ganache Jasmin (ref. 3)
3x Crême Manon (ref.48)
3x Caramel Orange (ref. 5)
4x Ganache à la Cannelle (ref. 24)

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3 x Jasmine Ganache (ref.3)

A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.

3 x Rose Ganache (ref. 4)

Carefully measured amounts of rose fragrance have been added by master chocolatiers to satisfy the most discerning palates. Crystallised Damask rose petals add a pleasant surprise as the chocolate is enjoyed.

2 x Hazelnut Ganache (ref.21)

Once bitten, the aroma of the hazelnuts literally takes possession of the nostrils. Simultaneously, the whole flavour of the hazelnut delicately permeates the chocolate, arousing the senses.

2 x Liquorice Ganache (ref. 23)

Extracted from strongly aromatic roots, liquorice naturally sweetens this firm ganache coated in milk chocolate. The taste persists on the surfaces of the lips.

4 x Cinnamon Ganache (ref. 24)

Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.

1 x Orange Ganache (ref.25)

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.

4 x Honey Ganache Praline (ref.27)

The taste buds come to life as they make contact with this blend of hazelnut paste and flower nectar, offset by a coating of dark chocolate. The surface texture of the chocolate recalls that of very tightly woven thread.

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. 

3 x Chestnut Honey Ganache (ref.36)

Fall flavors fully inhabit the praline.  The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.

3 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.   

3 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.

5 x Ganache with pistachio (ref.44)

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.

3 x Crême Manon (ref.48)

The secret of a good walnut is to wrap it in praline.  The sleek lines of the Crème Manon make it unique.  You will be enchanted by this delightful blend of voluptuous crème fraîche and the familiar taste of walnut.

3 x Ganache with red berry tea (ref.56)

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.

3 x Ganache with Earl Grey Tea (ref.59)

The milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour.  This praline is the perfect breakfast or teatime accompaniment. 

4 x Ganache with natural marzipan (ref.60)

The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.

4 x Chocolate caramel (ref.62)

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.

5 x Ganache with banana (ref.63)

The soft, sweet ganache is full of the flavours of exotic fruit.  This praline smile will complement any dessert and bring any meal to a delicious climax.

5 x Chocolate caramel (ref.67)

As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.

5 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.

3 x Orange Caramel (ref.5)

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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