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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 500 g

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1x Ganache au muguet (ref. 2)
1x Ganache à la Rose (ref. 4)
2x Caramel moka fondant (ref. 20)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache spéculoos (ref. 32)
2x Ganache à la fraise (ref.55)
1x Ganache à la violette fondant (ref. 51)
2x Ganache thé aux fruits rouges (ref. 56)
2x Ganache à la banane - Cecile Massart (ref.63)
2x Caramel chocolat - Th. Chotteau (ref. 67)
1x Caramel orange - G. Leclek (ref.70)
3x Caramel au beurre salé (ref. 49)
1x Ganache à la violette lait (ref. 1)
1x Ganache à la noix de muscade (ref. 31)
2x Caramel Chocolat - R. Rhor (ref. 62)
2x Caramel moka (ref.68)
1x Ganache Jasmin (ref. 3)
1x Praliné de coco (ref. 13)
2x Caramel Chocolat (ref. 26)
1x Ganache cannelle (ref. 35)
1x Ganache au thym - L. Noel (ref. 54)
3x Caramel Orange (ref. 5)
1x Ganache à la Cannelle (ref. 24)
1x Praliné au miel (ref. 10)
1x Praliné au miel (ref. 27)
1x Praliné noisette et Citron confit blanc (ref. 29)

Pack content

1 x Violet Ganache (ref.1)

Chocolate of a crackly appearance surrounding a delicious ganache of Toulouse violet. The geometric form of the chocolate recalls the shape of the top of Juliette’s nose.

1 x Ganache Lily of the valley (ref.2)

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.

1 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.

1 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.

1 x Honey Praline (ref. 10)

A chocolate with very pronounced, geometrical patterning, containing a thick, pure hazelnut paste. The paste is flavoured with honey and a wide variety of flowers.

1 x Coconut praline (ref.13)

Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.

2 x Mocha Caramel (ref.20)

This fusion of the two beans, coffee and cocoa, is much celebrated. A volcanic eruption of the two roasted ingredients, in a flowing caramel of the kind we know and love!

1 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.

2 x Chocolate Caramel (ref.26)

The white chocolate square coats a soft caramel, a caramel with flavors close to those of the famous hard sweet. The caramel recipe has been improved by adding chocolate.

1 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.

1 x Praline and Lemon Confit (ref.29)

Made up of acidic notes, the hazelnut praline is tasty and surprising. It is coated with white chocolate, looking like a soft ray of light.

1 x Nutmeg Ganache (ref.31)

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.

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 Cinnamon Ganache (ref.35)

Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline.  It gives the ganache a powerful taste.

1 x Raspberry Ganache (ref.38)

The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it.  This ganache is naturally a little sweet and fleshy.

1 x Violet Ganache (ref. 51)

A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.

1 x Ganache with thyme (ref.54)

Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes.  It is reinforced by the addition of whole thyme leaves.

2 x Ganache with strawberry (ref.55)

This is the biggest praline in the assortment. The sweet, fruity tang of the strawberry ganache is offset by a chocolate fondant coating.  This is a whole mouthful of flavour to be enjoyed with someone special or just by yourself.

2 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.

2 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.

2 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.

2 x Chocolate caramel (ref.67)

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

2 x Mocha caramel (ref.68)

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.

1 x Orange Caramel (ref.70)

As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.

3 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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