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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

f14605cafa39c5b467ab7d79b368186a

2x Ganache Massepain Menthe (ref. 18)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
2x Praliné au riz soufflé (ref. 11)
4x Caramel Chocolat - R. Rhor (ref. 62)
4x Praliné de coco (ref. 13)
2x Ganache aux noix (ref. 19)
2x Caramel Chocolat (ref. 26)
4x Praliné croustillant (ref.45)
2x Ganache massepain nature - P. Wallost (ref. 60)
4x Ganache noisette (ref. 21)
2x Ganache à la noix de muscade (ref. 31)
2x Ganache à la cacahuète - Cecile Massart (ref. 64)
5x Crême Manon (ref.48)
4x Ganache cacao lait (ref. 16)

Pack content

2 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.

4 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 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.

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 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.

4 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.

2 x Chocolate Caramel (ref.26)

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.

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.

2 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.

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.

5 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.

2 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.

2 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.

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