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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

7a33fddd125cc89cde32e6a6f0809b88

1x Ganache Lily of the valley (ref.2)
1x Rose Ganache (ref. 4)
1x Honey Praline (ref. 10)
1x Grand Marnier Mint Praline (ref.15)
1x Mint Marzipan Ganache (ref.18)
1x Mocha Caramel (ref.20)
1x Pine Nut Ganache (ref.22)
1x Honey Ganache Praline (ref.27)
1x Violet Ganache (ref.1)
1x Anis Ganache (ref. 8)
1x Puffed Rice Praline (ref.11)
1x Praliné (ref.12)
1x Cocoa ganache (ref.16)
1x Hazelnut Ganache (ref.21)
1x Liquorice Ganache (ref. 23)
1x Orange Ganache (ref.25)
1x Mocha ganache (ref.53)
2x Ganache with Tonka beans (ref.50)
1x Ganache with pistachio (ref.44)
1x Orange gianduja (ref.43)
1x Ginger Ganache (ref.39)
1x Chestnut Honey Ganache (ref.36)
1x Chocolate caramel (ref.62)
1x Ganache with peanuts (ref.64)
2x Truffle Ganache (ref.30)
1x Speculoos Ganache (ref.32)
1x Monbazillac Wine Ganache (ref.33)
1x Cocoa ganache (ref.40)
2x Pineau des Charentes Ganache (ref. 9)
1x Orange Caramel (ref.70)
2x Coconut praline (ref.13)
2x Walnut Ganache (ref.19)
2x Gianduja (ref. 7)

Pack content

1 x Violet Ganache (ref.1)

Chocolate of a crackly appearance surrounding a delicious ganache of Toulouse violet. The geometric form of the chocolate recalls the shape of the top of Juliette’s nose.

1 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.

1 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.

2 x Gianduja (ref. 7)

Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.

1 x Anis Ganache (ref. 8)

As one of the benefits of anis is stimulation of the appetite, the sweetness of the chocolate can be enjoyed before a meal. Its fine and pervasive flavour will also aid with digestive problems.

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.

1 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.

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.

2 x Coconut praline (ref.13)

Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.

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 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 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 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.

2 x Walnut Ganache (ref.19)

A delicious chocolate born out of the marriage of the bitterness of cocoa and the sweetness of walnut. The ganache is sprinkled with finely chopped walnut, which crunches softly when bitten.

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 Liquorice Ganache (ref. 23)

Extracted from strongly aromatic roots, liquorice naturally sweetens this firm ganache coated in milk chocolate. The taste persists on the surfaces of the lips.

1 x Orange Ganache (ref.25)

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.

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.

2 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. 

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 Monbazillac Wine Ganache (ref.33)

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.  

1 x Chestnut Honey Ganache (ref.36)

Fall flavors fully inhabit the praline.  The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.

1 x Ginger Ganache (ref.39)

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

1 x Cocoa ganache (ref.40)

This praline is not just shaped like a cocoa bean, it tastes like one too!  It all comes back to the chocolate fondant. The chocolate ganache intensity comes from the presence of pure cocoa powder, which will definitely please your palate.   

1 x Orange gianduja (ref.43)

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.  

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.

2 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.

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 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 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.

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