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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

7ee33b913c96e52d7abccd8210279514

6x Caramel Chocolat (ref. 26)
1x Praliné de coco (ref. 13)
1x Ganache moka blanc (ref. 17)
1x Gianduja Blanc (ref. 7)
2x Praliné croquant (ref. 57)
3x Ganache brésilienne (ref.66)
3x Caramel Orange (ref. 5)
2x Praliné lait (ref. 12)
2x Praliné au riz soufflé (ref. 11)
6x Caramel Chocolat - R. Rhor (ref. 62)
3x Caramel moka (ref.68)
3x Caramel moka fondant (ref. 20)
3x Ganache spéculoos (ref. 32)
2x Praliné croustillant (ref.45)
2x Caramel chocolat - Th. Chotteau (ref. 67)
2x Caramel au beurre salé (ref. 49)

Pack content

1 x Gianduja (ref. 7)

Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.

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.

1 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.

2 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.

1 x Mocha ganache (ref.17)

An opaque eye of white chocolate coating a creamy ganache of subtle flavour, though nevertheless accentuated with moka, recalling the celebrated upmarket coffee. This chocolate will bring sweetness and delicacy to your coffee break.

3 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!

6 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.

3 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.

2 x Praliné crunch (ref.45)

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

2 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.

6 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.

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.

2 x Chocolate caramel (ref.67)

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

3 x Mocha caramel (ref.68)

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.

2 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.

3 x Orange Caramel (ref.5)

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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