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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

6004f3cca4f93e976865a734dc938529

1x Praliné au miel (ref. 10)
1x Ganache à la Rose (ref. 4)
1x Praliné au miel (ref. 27)
4x Gianduja fondant (ref. 42)
2x Ganache spéculoos (ref. 32)
4x Caramel au beurre salé (ref. 49)
2x Caramel orange - G. Leclek (ref.70)
1x Ganache à l'anis (ref. 8)
1x Praliné lait (ref. 12)
1x Ganache à la violette lait (ref. 1)
1x Ganache réglisse (ref. 23)
2x Ganache à la pistache (ref. 44)
1x Caramel Chocolat - R. Rhor (ref. 62)

Pack content

1 x Violet Ganache (ref.1)

Chocolate of a crackly appearance surrounding a delicious ganache of Toulouse violet. The geometric form of the chocolate recalls the shape of the top of Juliette’s nose.

1 x Rose Ganache (ref. 4)

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.

1 x Anis Ganache (ref. 8)

As one of the benefits of anis is stimulation of the appetite, the sweetness of the chocolate can be enjoyed before a meal. Its fine and pervasive flavour will also aid with digestive problems.

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.

1 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 Liquorice Ganache (ref. 23)

Extracted from strongly aromatic roots, liquorice naturally sweetens this firm ganache coated in milk chocolate. The taste persists on the surfaces of the lips.

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.

2 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.

4 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 Ganache with pistachio (ref.44)

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.

1 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 Orange Caramel (ref.70)

As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.

4 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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