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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 250 g

e16de57a451eefb03f3be2000a299c69

1x Caramel moka fondant (ref. 20)
1x Ganache au pin (ref. 22)
1x Praliné au miel (ref. 27)
1x Gianduja fondant (ref. 42)
1x Praliné croustillant (ref.45)
1x Ganache spéculoos (ref. 32)
1x Ganache miel de châtaignier - R. Rhor (ref. 61)
1x Ganache Noisettes (ref. 58)
1x Caramel chocolat - Th. Chotteau (ref. 67)
1x Caramel au beurre salé (ref. 49)
1x Ganache pineau des Charentes (ref. 9)
1x Ganache au poivre (ref.46)
1x Praliné au riz soufflé (ref. 11)
1x Praliné lait (ref. 12)
1x Ganache noisette (ref. 21)
1x Ganache cacao lait (ref. 16)
1x Ganache à la pistache (ref. 44)
1x Ganache Moka lait (ref.53)
1x Caramel Chocolat - R. Rhor (ref. 62)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
1x Ganache pineau des Charentes (ref. 65)
1x Caramel moka (ref.68)

Pack content

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 Puffed Rice Praline (ref.11)

Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.

1 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.

1 x Cocoa ganache (ref.16)

According to legend, Xocolatl, the language of the gods, was whispered in Romeo’s ear, and was a language he alone seemed to understand…the intensity of the chocolate is due to the presence of pure cocoa powder, assaulting the palate.

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 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.

1 x Pine Nut Ganache (ref.22)

The homogeneity of the pine nut-based filling depends on a precise balance between the cocoa butter and the nut. Its crisp, pronounced flavour recalls that of the almond.

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.

1 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.

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.

1 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.

1 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 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.62)

Milk chocolate encloses a liquid chocolate caramel which runs out as you bite into the praline.  They melt in your mouth to create the sweetest sensation.

1 x Ganache with peanuts (ref.64)

Chocolate lovers will find this an irresistible after-dinner delight.  The milk chocolate accentuates the sweetness of the ganache and contrasts the mild saltiness of the peanut.

1 x Ganache with Pineau des Charentes (ref.65)

The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.

1 x Chocolate caramel (ref.67)

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

1 x Mocha caramel (ref.68)

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.

1 x Ganache with pepper (ref.46)

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

1 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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