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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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7x Praliné au miel (ref. 10)
7x Praliné au miel (ref. 27)
7x Ganache à la framboise - T. Ch. Alix (ref. 38)
7x Gianduja fondant (ref. 42)
7x Ganache Noisettes (ref. 58)
7x Praliné au riz soufflé (ref. 11)
7x Praliné lait (ref. 12)
7x Ganache cacao lait (ref. 16)
7x Ganache à l'orange (ref. 25)
7x Ganache fèves de Tonka (ref. 50)
7x Praliné au café (ref. 14)
7x Praliné croquant (ref. 57)
7x Ganache brésilienne (ref.66)
2x Crême Manon (ref.48)

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7 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.

7 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.

7 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.

7 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.

7 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.

7 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.

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.

7 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.

7 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.

2 x Crême Manon (ref.48)

The secret of a good walnut is to wrap it in praline.  The sleek lines of the Crème Manon make it unique.  You will be enchanted by this delightful blend of voluptuous crème fraîche and the familiar taste of walnut.

7 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.

7 x Praliné crunch (ref.57)

This praline is a crunchy treat for hazelnut lovers.  The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.

7 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.

7 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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