1x Ganache au poivre (ref.46)
1x Ganache à la Cannelle (ref. 24)
1x Caramel moka fondant (ref. 20)
1x Gianduja Orange (ref. 43)
1x Ganache fèves de Tonka (ref. 50)
1x Ganache Jasmin (ref. 3)
1x Caramel Orange (ref. 5)
1x Ganache réglisse (ref. 23)
1x Ganache au muguet (ref. 2)
1x Ganache à la Rose (ref. 4)
1x Ganache cacao fondant (ref. 40)
1x Praliné lait (ref. 12)
1x Ganache à l'anis (ref. 8)
1x Ganache moka blanc (ref. 17)
1x Praliné noisette et Citron confit blanc (ref. 29)
1x Gianduja orange - Th. Chotteau (ref.69)
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.
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
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.
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.
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.
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.
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!
Extracted from strongly aromatic roots, liquorice naturally sweetens this firm ganache coated in milk chocolate. The taste persists on the surfaces of the lips.
Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.
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.
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.
The milk chocolate is infused with the aroma of gianduja with its slightly bitter orangey notes. It melts 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.
The tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.
White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.
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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