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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 1 kg

40e322e332d538e3c1f96d33534022a4

9x Ganache noisette (ref. 21)
1x Praliné lait (ref. 12)
1x Praliné au riz soufflé (ref. 11)
7x Ganache à la noix de muscade (ref. 31)
9x Ganache Café Cognac (ref. 34)
3x Ganache au gimgembre - Mysato (ref. 39)
3x Ganache miel de châtaignier (ref. 36)
12x Ganache à la cacahuète - Cecile Massart (ref. 64)
9x Ganache pineau des Charentes (ref. 65)
11x Caramel moka (ref.68)
13x Caramel Chocolat - R. Rhor (ref. 62)
6x Ganache fèves de Tonka (ref. 50)

Pack content

1 x Puffed Rice Praline (ref.11)

Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.

1 x Praliné (ref.12)

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.

9 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.

7 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.

9 x Cognac Coffee Ganache (ref.34)

While eating this treat its flavors are progressively released into your mouth. The unmistakable taste of milk chocolate is sublimated by a firm coffee ganache. This one is enriched with the fine taste of caramel. This is the “Crescendo” praline.

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 Ginger Ganache (ref.39)

Candied ginger enhances the ganache and gives it a slightly tangy and fruity flavor which delicately blends with the milk chocolate.  The praline's shape was designed by Mysato, a Japanese artist

6 x Ganache with Tonka beans (ref.50)

The tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.

13 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.

12 x Ganache with peanuts (ref.64)

Chocolate lovers will find this an irresistible after-dinner delight.  The milk chocolate accentuates the sweetness of the ganache and contrasts the mild saltiness of the peanut.

9 x Ganache with Pineau des Charentes (ref.65)

The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.

11 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.

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