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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 500 g

2065dcaec2ad18bc5c107a390f9ffad6

3x Praliné au miel (ref. 10)
2x Praliné Grand Marnier Menthe (ref. 15)
2x Praliné au miel (ref. 27)
1x Ganache au truffes (ref. 30)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Gianduja fondant (ref. 42)
1x Praliné croustillant (ref.45)
3x Crème Manon Fondant (ref. 47)
1x Ganache massepain nature - P. Wallost (ref. 60)
1x Ganache Noisettes (ref. 58)
2x Caramel orange - G. Leclek (ref.70)
2x Ganache pineau des Charentes (ref. 9)
4x Caramel au beurre salé (ref. 49)
1x Ganache au poivre (ref.46)
3x Praliné lait (ref. 12)
2x Ganache noisette (ref. 21)
3x Ganache Café Cognac (ref. 34)
2x Ganache à la noix de muscade (ref. 31)
5x Ganache à la pistache (ref. 44)
1x Ganache fèves de Tonka (ref. 50)
2x Ganache Moka lait (ref.53)
1x Caramel moka fondant (ref. 20)

Pack content

2 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.

3 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.

3 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.

2 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!

2 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.

2 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.

1 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. 

2 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.

3 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.

1 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.

1 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.

5 x Ganache with pistachio (ref.44)

The milk chocolate coating adds an extra layer of flavour to the sweetness of the pistachio.  The ganache has a very pronounced flavour that remains in the mouth for a deliciously long time.

1 x Praliné crunch (ref.45)

The secret of praline is its crunch.  The hazelnut paste is as crunchy as the chocolate fondant is crispy.

3 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.

1 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.

2 x Mocha ganache (ref.53)

Milk chocolate encloses a creamy ganache with the subtle but distinctive flavour of mocha, just like the famous, high quality coffee.  This praline will add a touch of sweetness and refinement to your coffee break. 

1 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.

2 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.

1 x Ganache with pepper (ref.46)

The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.

4 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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