1x Mocha Caramel (ref.20)
1x Speculoos Ganache (ref.32)
1x Raspberry Ganache (ref.38)
1x Praliné crunch (ref.45)
1x Ganache with chestnut honey (ref.61)
1x Ganache with banana (ref.63)
1x Puffed Rice Praline (ref.11)
1x Orange gianduja (ref.43)
1x Ganache with pistachio (ref.44)
1x Ganache with Pineau des Charentes (ref.65)
1x Ganache with peanuts (ref.64)
1x Coconut praline (ref.13)
1x Jasmine Ganache (ref.3)
1x Crême Manon (ref.48)
1x Ganache with thyme (ref.54)
1x Cinnamon Ganache (ref. 24)
1x Orange Caramel (ref.5)
1x Praline and Lemon Confit (ref.29)
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
Dark chocolate coating a thick and pure hazelnut paste, supplemented with light notes of orange and mint. It can be leisurely enjoyed after a meal (accompanying coffee).The design on the chocolate recalls an oriental arabesque.
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!
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.
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 fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
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 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.
The secret of praline is its crunch. The hazelnut paste is as crunchy as the chocolate fondant is crispy.
The secret of a good walnut is to wrap it in praline. The sleek lines of the Crème Manon make it unique. You will be enchanted by this delightful blend of voluptuous crème fraîche and the familiar taste of walnut.
Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes. It is reinforced by the addition of whole thyme leaves.
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.
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.
The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.
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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