3x Ganache pineau des Charentes (ref. 9)
2x Ganache au poivre (ref.46)
2x Caramel orange - G. Leclek (ref.70)
2x Caramel chocolat - Th. Chotteau (ref. 67)
2x Ganache à la banane - Cecile Massart (ref.63)
2x Ganache miel de châtaignier - R. Rhor (ref. 61)
1x Ganache massepain nature - P. Wallost (ref. 60)
1x Ganache thé Earl Grey (ref.59)
2x Ganache Noisettes (ref. 58)
2x Crème Manon Fondant (ref. 47)
1x Ganache à la violette fondant (ref. 51)
1x Ganache à la fraise (ref.55)
2x Ganache thé aux fruits rouges (ref. 56)
1x Ganache au truffes (ref. 30)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Gianduja fondant (ref. 42)
1x Ganache au muguet (ref. 2)
1x Ganache à la Rose (ref. 4)
1x Ganache au pin (ref. 22)
2x Caramel moka fondant (ref. 20)
2x Ganache Massepain Menthe (ref. 18)
1x Ganache à la violette lait (ref. 1)
1x Ganache cacao lait (ref. 16)
1x Caramel moka (ref.68)
1x Caramel Chocolat - R. Rhor (ref. 62)
1x Ganache pineau des Charentes (ref. 65)
1x Ganache Café Cognac (ref. 34)
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.
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.
The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.
According to legend, Xocolatl, the language of the gods, was whispered in Romeo’s ear, and was a language he alone seemed to understand…the intensity of the chocolate is due to the presence of pure cocoa powder, assaulting the palate.
The sweetness of almond and the intensity of mint combine wonderfully to form a creamy, flavoursome mousse, contrasting with the dark chocolate coating. The intoxicating aroma of the mint rises into the sinuses to stimulate the olfactory sense.
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!
The homogeneity of the pine nut-based filling depends on a precise balance between the cocoa butter and the nut. Its crisp, pronounced flavour recalls that of the almond.
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.
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.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
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.
The aroma of hazelnut will invade your senses from the very first bite. At the same time the nutty flavour delicately joins the chocolate to create a taste sensation.
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.
The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
The praline is infused with the flavours of autumn. The taste of hazelnut and chestnut honey form the perfect partnership with long-lasting, full-bodied woody notes.
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.
The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.
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 piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.
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.
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