4x Caramel moka fondant (ref. 20)
6x Praliné lait (ref. 12)
2x Caramel moka (ref.68)
2x Gianduja Orange (ref. 43)
4x Ganache à l'orange (ref. 25)
2x Ganache cannelle (ref. 35)
2x Ganache au truffes (ref. 30)
2x Ganache à la fraise (ref.55)
4x Ganache noisette (ref. 21)
2x Ganache au gimgembre - Mysato (ref. 39)
2x Ganache Café Cognac (ref. 34)
2x Praliné au café (ref. 14)
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.
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 ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
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!
Once bitten, the aroma of the hazelnuts literally takes possession of the nostrils. Simultaneously, the whole flavour of the hazelnut delicately permeates the chocolate, arousing the senses.
The naturally sweet flavour of the orange ganache contrasts with the discrete presence of the fruit’s bitterness and acidity. The milk chocolate coating further accentuates the sweetness.
The rare product that is the truffle combines with dark chocolate to effortlessly create the most incredible merging of flavours. The ganache captures the particular fragrance of woodland and hazelnuts and has a wave shaped design.
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.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
Candied ginger enhances the ganache and gives it a slightly tangy and fruity flavor which delicately blends with the milk chocolate. The praline's shape was designed by Mysato, a Japanese artist
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.
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.
This fusion of roasted coffee and cocoa beans is utterly delicious. The two ingredients create a volcanic eruption of flavour in a delicious liquid caramel.
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