bfe3b68ef17565feb55cd0d1a9edb4c0
2x Ganache noisette (ref. 21)
2x Ganache à la noix de muscade (ref. 31)
2x Ganache à la pistache (ref. 44)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
1x Caramel moka (ref.68)
1x Praliné au riz soufflé (ref. 11)
1x Ganache cacao lait (ref. 16)
1x Ganache au gimgembre - Mysato (ref. 39)
1x Ganache miel de châtaignier (ref. 36)
1x Ganache Jasmin (ref. 3)
1x Gianduja Blanc (ref. 7)
2x Praliné de coco (ref. 13)
1x Ganache aux noix (ref. 19)
2x Caramel Chocolat (ref. 26)
2x Praliné d’Amande au Café (ref. 28)
2x Praliné noisette et Citron confit blanc (ref. 29)
1x Ganache cannelle (ref. 35)
1x Ganache cacao blanc (ref.41)
2x Crême Manon (ref.48)
2x Praliné croquant (ref. 57)
2x Ganache brésilienne (ref.66)
1x Ganache à la Cannelle (ref. 24)
1x Caramel Orange (ref. 5)
1x Ganache au muguet (ref. 2)
1x Ganache à la Rose (ref. 4)
1x Ganache Massepain Menthe (ref. 18)
1x Praliné croustillant (ref.45)
Pack content
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.
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
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.
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
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.
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.
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.
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.
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.
Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.
The white chocolate square coats a soft caramel, a caramel with flavors close to those of the famous hard sweet. The caramel recipe has been improved by adding chocolate.
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.
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.
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.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
Fall flavors fully inhabit the praline. The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.
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
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.
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.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
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.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
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 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.
This fusion of roasted coffee and cocoa beans is utterly delicious. The two ingredients create a volcanic eruption of flavour in a delicious liquid caramel.
The crunchy chocolate coating, with its defined shape, contrasts with the liquid caramel, enriched with hints of lightly bitter orange. The caramel flows deliciously on the fine white chocolate.
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