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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

01a3b96cec2d3a1ccc3f611309ca7a18

2x Ganache Massepain Menthe (ref. 18)
2x Caramel moka fondant (ref. 20)
1x Praliné au miel (ref. 27)
1x Praliné croustillant (ref.45)
1x Ganache cacao fondant (ref. 40)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache au truffes (ref. 30)
1x Ganache Noisettes (ref. 58)
1x Caramel chocolat - Th. Chotteau (ref. 67)
1x Praliné au miel (ref. 10)
1x Ganache au vin de Monbazillac (ref. 33)
1x Ganache spéculoos (ref. 32)
1x Gianduja fondant (ref. 42)
1x Ganache thé aux fruits rouges (ref. 56)
1x Ganache pineau des Charentes (ref. 9)
1x Caramel au beurre salé (ref. 49)
1x Ganache au poivre (ref.46)
1x Crème Manon Fondant (ref. 47)
1x Ganache à la violette fondant (ref. 51)
1x Ganache thé Earl Grey (ref.59)

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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 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.

2 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 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 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 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 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.

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 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 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 Dark Manon Cream (ref.47)

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.

1 x Violet Ganache (ref. 51)

A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.

1 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.

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 Earl Grey Tea (ref.59)

The milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour.  This praline is the perfect breakfast or teatime accompaniment. 

1 x Chocolate caramel (ref.67)

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

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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