1x Praliné au miel (ref. 10)
2x Praliné au miel (ref. 27)
3x Ganache au pin (ref. 22)
1x Caramel moka fondant (ref. 20)
1x Ganache Massepain Menthe (ref. 18)
2x Ganache gingembre - La strebelle (ref. 37)
1x Praliné croustillant (ref.45)
2x Gianduja fondant (ref. 42)
1x Ganache cacao fondant (ref. 40)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache spéculoos (ref. 32)
1x Ganache au vin de Monbazillac (ref. 33)
1x Ganache thé aux fruits rouges (ref. 56)
2x Ganache à la fraise (ref.55)
3x Ganache à la violette fondant (ref. 51)
1x Ganache thé Earl Grey (ref.59)
3x Ganache massepain nature - P. Wallost (ref. 60)
2x Ganache miel de châtaignier - R. Rhor (ref. 61)
1x Ganache au poivre (ref.46)
1x Caramel orange - G. Leclek (ref.70)
1x Caramel chocolat - Th. Chotteau (ref. 67)
2x Ganache à la banane - Cecile Massart (ref.63)
1x Ganache pineau des Charentes (ref. 9)
4x Caramel au beurre salé (ref. 49)
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.
The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.
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.
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.
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!
The homogeneity of the pine nut-based filling depends on a precise balance between the cocoa butter and the nut. Its crisp, pronounced flavour recalls that of the almond.
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.
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.
The dense hazelnut paste filling introduces sweet and soft flavors which slightly remind one of honey and acacia flowers. It is made even better by a chocolate fondant coating. This praline characterizes perfection, with its perfectly spaced lines complementing its sleek design.
The clothing don’t make the praline! Candied ginger enhances the ganache and gives it a slightly tangy and fruity taste, which nicely contrasts with the bitterness of the chocolate fondant.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
This praline is not just shaped like a cocoa bean, it tastes like one too! It all comes back to the chocolate fondant. The chocolate ganache intensity comes from the presence of pure cocoa powder, which will definitely please your palate.
A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
This is the biggest praline in the assortment. The sweet, fruity tang of the strawberry ganache is offset by a chocolate fondant coating. This is a whole mouthful of flavour to be enjoyed with someone special or just by yourself.
The ganache has been infused with red berry tea (made with strawberry, raspberry, red gooseberry, blackberry and cherry) giving it a hint of pink and a sweet fruity flavour which is then coated in chocolate fondant. This praline is the perfect accompaniment to your breakfast or tea time snack.
The milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour. This praline is the perfect breakfast or teatime accompaniment.
The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.
The praline is infused with the flavours of autumn. The taste of hazelnut and chestnut honey form the perfect partnership with long-lasting, full-bodied woody notes.
The soft, sweet ganache is full of the flavours of exotic fruit. This praline smile will complement any dessert and bring any meal to a delicious climax.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.
The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.
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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