1x Ganache pineau des Charentes (ref. 65)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
1x Ganache Jasmin (ref. 3)
1x Praliné noisette et Citron confit blanc (ref. 29)
1x Praliné au miel (ref. 27)
1x Caramel chocolat - Th. Chotteau (ref. 67)
2x Praliné lait (ref. 12)
2x Ganache noisette (ref. 21)
1x Ganache miel de châtaignier (ref. 36)
1x Praliné de coco (ref. 13)
1x Praliné au café (ref. 14)
1x Ganache Massepain Menthe (ref. 18)
1x Ganache spéculoos (ref. 32)
1x Gianduja Orange (ref. 43)
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
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.
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.
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.
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.
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.
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.
Fall flavors fully inhabit the praline. The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.
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.
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.
The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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