2x Orange Ganache (ref.25)
2x Praliné (ref.12)
2x Cognac Coffee Ganache (ref.34)
3x Coconut praline (ref.13)
2x Almond Coffee Praline (ref.28)
2x Mocha ganache (ref.17)
2x Praliné crunch (ref.57)
2x Truffle Ganache (ref.30)
2x Ganache with pepper (ref.46)
2x Orange Caramel (ref.70)
2x Ganache with banana (ref.63)
2x Honey Praline (ref. 10)
2x Monbazillac Wine Ganache (ref.33)
1x Mocha caramel (ref.68)
1x Orange gianduja (ref.43)
2x Ganache with pistachio (ref.44)
1x Ganache with Tonka beans (ref.50)
2x Ginger Ganache (ref.39)
1x Coffee Praline (ref.14)
1x Crême Manon (ref.48)
1x Cocoa ganache (ref.41)
2x Cinnamon Ganache (ref.35)
1x Praline and Lemon Confit (ref.29)
1x Ganache with thyme (ref.54)
1x Gianduja with orange (ref.69)
1x Cinnamon Ganache (ref. 24)
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.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
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.
An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
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.
An opaque eye of white chocolate coating a creamy ganache of subtle flavour, though nevertheless accentuated with moka, recalling the celebrated upmarket coffee. This chocolate will bring sweetness and delicacy to your coffee break.
Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.
The naturally sweet flavour of the orange ganache contrasts with the discrete presence of the fruit’s bitterness and acidity. The milk chocolate coating further accentuates the sweetness.
The combination of nuts and coffee beans creates a harmonious almond and coffee taste. Each praline is enhanced by a touch of milk chocolate making it unique.
Made up of acidic notes, the hazelnut praline is tasty and surprising. It is coated with white chocolate, looking like a soft ray of light.
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.
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.
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.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
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
This praline is the epitome of chocolate with both its cocoa bean shape and its taste. The slightly bitter chocolate fondant filling is a delicious contrast with the sweetness of the white chocolate.
The milk chocolate is infused with the aroma of gianduja with its slightly bitter orangey notes. It melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
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 tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.
Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes. It is reinforced by the addition of whole thyme leaves.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
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.
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.
White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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.
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