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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 250 g

7e4339742b39bba28e22fdfe71668640

1x Ganache au muguet (ref. 2)
1x Praliné au miel (ref. 10)
1x Praliné au miel (ref. 27)
1x Caramel moka fondant (ref. 20)
2x Ganache pineau des Charentes (ref. 9)
4x Ganache au truffes (ref. 30)
1x Ganache à la violette fondant (ref. 51)
3x Caramel chocolat - Th. Chotteau (ref. 67)
1x Caramel orange - G. Leclek (ref.70)
1x Ganache gingembre - La strebelle (ref. 37)
3x Praliné croustillant (ref.45)
2x Gianduja fondant (ref. 42)

Pack content

1 x Ganache Lily of the valley (ref.2)

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.

2 x Pineau des Charentes Ganache (ref. 9)

The high cocoa content of the chocolate brings out the sweet, subtle flavours of the wine in combination with the hazelnut. This chocolate is enlivened with an undulating, auburn design.

1 x Honey Praline (ref. 10)

A chocolate with very pronounced, geometrical patterning, containing a thick, pure hazelnut paste. The paste is flavoured with honey and a wide variety of flowers.

1 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!

1 x Honey Ganache Praline (ref.27)

The taste buds come to life as they make contact with this blend of hazelnut paste and flower nectar, offset by a coating of dark chocolate. The surface texture of the chocolate recalls that of very tightly woven thread.

4 x Truffle Ganache (ref.30)

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. 

1 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.

2 x Gianduja (ref. 42)

A real delight where the flavours of gianduja melt in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.

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.

1 x Violet Ganache (ref. 51)

A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.

3 x Chocolate caramel (ref.67)

As you bite through the praline, liquid chocolate caramel runs deliciously over the fine chocolate fondant.

1 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.

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