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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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6x Ganache à la Rose (ref. 4)
6x Praliné au miel (ref. 10)
4x Ganache Massepain Menthe (ref. 18)
6x Ganache spéculoos (ref. 32)
6x Ganache à la framboise - T. Ch. Alix (ref. 38)
6x Praliné croustillant (ref.45)
4x Ganache à la fraise (ref.55)
4x Ganache Noisettes (ref. 58)
4x Ganache thé Earl Grey (ref.59)
4x Ganache miel de châtaignier - R. Rhor (ref. 61)
6x Ganache à la banane - Cecile Massart (ref.63)
6x Caramel chocolat - Th. Chotteau (ref. 67)
6x Caramel au beurre salé (ref. 49)
4x Caramel orange - G. Leclek (ref.70)
2x Ganache au muguet (ref. 2)
3x Caramel moka fondant (ref. 20)
7x Praliné au miel (ref. 27)
2x Praliné Grand Marnier Menthe (ref. 15)

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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.

6 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.

6 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.

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.

4 x Mint Marzipan Ganache (ref.18)

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.

3 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!

7 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.

6 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.

6 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.

6 x Praliné crunch (ref.45)

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

4 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.

4 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.

4 x Ganache with Earl Grey Tea (ref.59)

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. 

4 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.

6 x Ganache with banana (ref.63)

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.

6 x Chocolate caramel (ref.67)

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

4 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.

6 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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