1x Ganache Massepain Menthe (ref. 18)
3x Ganache spéculoos (ref. 32)
10x Ganache Noisettes (ref. 58)
7x Ganache miel de châtaignier - R. Rhor (ref. 61)
5x Crème Manon Fondant (ref. 47)
5x Caramel au beurre salé (ref. 49)
4x Ganache gingembre - La strebelle (ref. 37)
1x Caramel orange - G. Leclek (ref.70)
1x Caramel chocolat - Th. Chotteau (ref. 67)
6x Gianduja fondant (ref. 42)
4x Ganache pineau des Charentes (ref. 9)
2x Ganache à l'anis (ref. 8)
As one of the benefits of anis is stimulation of the appetite, the sweetness of the chocolate can be enjoyed before a meal. Its fine and pervasive flavour will also aid with digestive problems.
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.
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.
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.
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.
The clothing don’t make the praline! Candied ginger enhances the ganache and gives it a slightly tangy and fruity taste, which nicely contrasts with the bitterness of the chocolate fondant.
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.
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 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.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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.