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)
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.
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.
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.
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.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
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!
Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.
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.
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.
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.
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.
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.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
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.
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.
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.
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.
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.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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 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.
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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