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

According to legend, Xocolatl, the language of the gods, was whispered in Romeo’s ear, and was a language he alone seemed to understand…the intensity of the chocolate is due to the presence of pure cocoa powder, assaulting the palate.

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.

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

The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it.  This ganache is naturally a little sweet and fleshy.

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 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.

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.