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Top quality Belgian Chocolate made with
100% pure cocoa butter, free from GMO,
preservatives and artificial colourings.

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Livraison offerte
Custom ballotin 500 g

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3x Praliné Grand Marnier Menthe (ref. 15)
3x Caramel moka fondant (ref. 20)
3x Ganache gingembre - La strebelle (ref. 37)
3x Ganache spéculoos (ref. 32)
3x Ganache à la framboise - T. Ch. Alix (ref. 38)
3x Praliné croustillant (ref.45)
3x Ganache au poivre (ref.46)
3x Caramel orange - G. Leclek (ref.70)
3x Praliné au riz soufflé (ref. 11)
3x Ganache cacao lait (ref. 16)
3x Ganache Café Cognac (ref. 34)
3x Caramel moka (ref.68)
3x Praliné au café (ref. 14)
3x Caramel Chocolat (ref. 26)
3x Crême Manon (ref.48)

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3 x Puffed Rice Praline (ref.11)

Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.

3 x Coffee Praline (ref.14)

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

3 x Mint Praline (ref.15)

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.

3 x Cocoa ganache (ref.16)

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.

3 x Mocha Caramel (ref.20)

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!

3 x Chocolate Caramel (ref.26)

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.

3 x Speculoos Ganache (ref.32)

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.

3 x Cognac Coffee Ganache (ref.34)

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.

3 x Ginger Ganache (ref.37)

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.

3 x Raspberry Ganache (ref.38)

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

3 x Praliné crunch (ref.45)

The secret of praline is its crunch.  The hazelnut paste is as crunchy as the chocolate fondant is crispy.

3 x Crême Manon (ref.48)

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.

3 x Mocha caramel (ref.68)

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.

3 x Orange Caramel (ref.70)

As you bite into the praline, the liquid caramel, enriched with hints of delicately bitter orange, runs over the fine chocolate fondant.

3 x Ganache with pepper (ref.46)

The piquant, peppery notes of this ganache will surprise the taste buds and delight serious chocolate lovers.

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