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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 Caramel moka fondant (ref. 20)
5x Ganache cacao lait (ref. 16)
3x Ganache noisette (ref. 21)
4x Ganache à l'orange (ref. 25)
5x Ganache à la pistache (ref. 44)
5x Gianduja Orange (ref. 43)
7x Ganache à la cacahuète - Cecile Massart (ref. 64)
4x Caramel Chocolat - R. Rhor (ref. 62)
5x Praliné de coco (ref. 13)
4x Praliné au café (ref. 14)
4x Ganache aux noix (ref. 19)
4x Praliné d’Amande au Café (ref. 28)
3x Ganache cannelle (ref. 35)
3x Ganache brésilienne (ref.66)
2x Ganache cacao blanc (ref.41)
4x Praliné croustillant (ref.45)
3x Ganache à la framboise - T. Ch. Alix (ref. 38)
4x Ganache massepain nature - P. Wallost (ref. 60)
4x Ganache à la banane - Cecile Massart (ref.63)
3x Ganache thé aux fruits rouges (ref. 56)
2x Ganache à la noix de muscade (ref. 31)

Pack content

5 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.

4 x Coffee Praline (ref.14)

An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.

5 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.

4 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.

6 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!

3 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.

4 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.

4 x Almond Coffee Praline (ref.28)

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.

2 x Nutmeg Ganache (ref.31)

The soft and sweet tastes of milk chocolate are balanced with hazelnut paste infused with nutmeg, a very aromatic spice which has a taste somewhat similar to Cayenne pepper. The combination melts in your mouth.

3 x Cinnamon Ganache (ref.35)

Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline.  It gives the ganache a powerful taste.

3 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.

2 x Cocoa ganache (ref.41)

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.

5 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.  

5 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.

4 x Praliné crunch (ref.45)

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

3 x Ganache with red berry tea (ref.56)

The ganache has been infused with red berry tea (made with strawberry, raspberry, red gooseberry, blackberry and cherry) giving it a hint of pink and a sweet fruity flavour which is then coated in chocolate fondant.  This praline is the perfect accompaniment to your breakfast or tea time snack.

4 x Ganache with natural marzipan (ref.60)

The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.

4 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.

4 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.

7 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.

3 x Roasted hazelnut ganache (ref.66)

The aroma of hazelnut will invade your senses from the very first bite.  At the same time the roasted nutty flavour delicately joins the chocolate to create a taste sensation.

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