1x Praliné croustillant (ref.45)
1x Crème Manon Fondant (ref. 47)
1x Ganache Noisettes (ref. 58)
1x Caramel chocolat - Th. Chotteau (ref. 67)
2x Praliné au riz soufflé (ref. 11)
1x Praliné lait (ref. 12)
2x Ganache noisette (ref. 21)
1x Ganache cacao lait (ref. 16)
1x Ganache Moka lait (ref.53)
2x Ganache fèves de Tonka (ref. 50)
1x Caramel Chocolat - R. Rhor (ref. 62)
1x Ganache à la cacahuète - Cecile Massart (ref. 64)
2x Praliné au café (ref. 14)
1x Ganache moka blanc (ref. 17)
1x Praliné croquant (ref. 57)
2x Praliné noisette et Citron confit blanc (ref. 29)
1x Caramel Chocolat (ref. 26)
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
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.
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.
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.
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 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.
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 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.
The tonka bean has an almost musky, vanilla-like flavour that amplifies the feel of the chocolate, refines its flavour and prolongs your pleasure.
Milk chocolate encloses a creamy ganache with the subtle but distinctive flavour of mocha, just like the famous, high quality coffee. This praline will add a touch of sweetness and refinement to your coffee break.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
The aroma of hazelnut will invade your senses from the very first bite. At the same time the nutty flavour delicately joins the chocolate to create a taste sensation.
Milk chocolate encloses a liquid chocolate caramel which runs out as you bite into the praline. They melt in your mouth to create the sweetest sensation.
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.
As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.
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