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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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15x Grand Marnier Mint Praline (ref.15)
1x Mocha Caramel (ref.20)
1x Honey Ganache Praline (ref.27)
1x Honey Praline (ref. 10)
4x Monbazillac Wine Ganache (ref.33)
4x Raspberry Ganache (ref.38)
1x Orange Caramel (ref.70)
5x Salty butter caramel (ref.49)
1x Pineau des Charentes Ganache (ref. 9)
1x Chocolate caramel (ref.67)
3x Ganache with chestnut honey (ref.61)
1x Ganache with natural marzipan (ref.60)
7x Hazelnut ganache (ref.58)
7x Dark Manon Cream (ref.47)
7x Ganache with strawberry (ref.55)
8x Ganache with red berry tea (ref.56)
5x Truffle Ganache (ref.30)
5x Gianduja (ref. 42)
4x Cocoa ganache (ref.40)
1x Rose Ganache (ref. 4)
2x Ganache Lily of the valley (ref.2)
4x Speculoos Ganache (ref.32)

Pack content

2 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 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 Pineau des Charentes Ganache (ref. 9)

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.

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.

15 x Mint Praline (ref.15)

Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.

1 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 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.

5 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. 

4 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.

4 x Monbazillac Wine Ganache (ref.33)

The dense hazelnut paste filling introduces sweet and soft flavors which slightly remind one of honey and acacia flowers.  It is made even better by a chocolate fondant coating.  This praline characterizes perfection, with its perfectly spaced lines complementing its sleek design.  

4 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.

4 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.   

5 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.

7 x Dark Manon Cream (ref.47)

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.

7 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.

8 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.

7 x Hazelnut ganache (ref.58)

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.

1 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.

3 x Ganache with chestnut honey (ref.61)

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.

1 x Chocolate caramel (ref.67)

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

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.

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.

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