Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design 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.

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.

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.

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

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.

The milk chocolate brings out the sweet subtlety of the Pineau combined with hazelnut in a firm ganache.

The Breton origins of Sel de Guérande mingle with butter within this sweet casing.  The liquid caramel melts in the mouth to make a very sophisticated sweet.