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!

The homogeneity of the pine nut-based filling depends on a precise balance between the cocoa butter and the nut. Its crisp, pronounced flavour recalls that of the almond.

The praline is infused with the flavours of autumn.  The taste of hazelnut and chestnut honey form the perfect partnership with long-lasting, full-bodied woody notes.

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