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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

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1x Ganache Café Cognac (ref. 34)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
3x Praliné de coco (ref. 13)
1x Caramel Chocolat (ref. 26)
2x Praliné d’Amande au Café (ref. 28)
1x Ganache aux noix (ref. 19)
1x Ganache moka blanc (ref. 17)
2x Praliné noisette et Citron confit blanc (ref. 29)
2x Ganache brésilienne (ref.66)
2x Praliné croquant (ref. 57)
1x Ganache à la Rose (ref. 4)
1x Gianduja fondant (ref. 42)
1x Praliné au riz soufflé (ref. 11)
1x Ganache miel de châtaignier (ref. 36)
1x Praliné au café (ref. 14)
1x Gianduja Blanc (ref. 7)

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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 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.

1 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.

3 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.

1 x Coffee Praline (ref.14)

An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.

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.

1 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.

1 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 Almond Coffee Praline (ref.28)

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.

2 x Praline and Lemon Confit (ref.29)

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.

1 x Cognac Coffee Ganache (ref.34)

While eating this treat its flavors are progressively released into your mouth. The unmistakable taste of milk chocolate is sublimated by a firm coffee ganache. This one is enriched with the fine taste of caramel. This is the “Crescendo” praline.

1 x Chestnut Honey Ganache (ref.36)

Fall flavors fully inhabit the praline.  The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.

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.

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.

1 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.

2 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.

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