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.

A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.

Carefully measured amounts of rose fragrance have been added by master chocolatiers to satisfy the most discerning palates. Crystallised Damask rose petals add a pleasant surprise as the chocolate is enjoyed.

Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.

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.

Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.

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

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.

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.

The sweetness of almond and the intensity of mint combine wonderfully to form a creamy, flavoursome mousse, contrasting with the dark chocolate coating. The intoxicating aroma of the mint rises into the sinuses to stimulate the olfactory sense.

A delicious chocolate born out of the marriage of the bitterness of cocoa and the sweetness of walnut. The ganache is sprinkled with finely chopped walnut, which crunches softly when bitten.

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 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.

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.

The combination of nuts and coffee beans creates a harmonious almond and coffee taste. Each praline is enhanced by a touch of milk chocolate making it unique.

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. 

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.

The dense hazelnut paste filling introduces sweet and soft flavors which slightly remind one of honey and acacia flowers.  It is made even better by a chocolate fondant coating.  This praline characterizes perfection, with its perfectly spaced lines complementing its sleek design.  

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.

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

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.   

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

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.

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

Thyme brings out the flavour of the white chocolate ganache and adds slightly spicy and bitter notes.  It is reinforced by the addition of whole thyme leaves.

This is the biggest praline in the assortment. The sweet, fruity tang of the strawberry ganache is offset by a chocolate fondant coating.  This is a whole mouthful of flavour to be enjoyed with someone special or just by yourself.

The ganache has been infused with red berry tea (made with strawberry, raspberry, red gooseberry, blackberry and cherry) giving it a hint of pink and a sweet fruity flavour which is then coated in chocolate fondant.  This praline is the perfect accompaniment to your breakfast or tea time snack.

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.

The natural flavour of almonds combines with chocolate fondant to create a delicious praline that is a joy to eat.

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.

The aroma of hazelnut will invade your senses from the very first bite.  At the same time the roasted nutty flavour delicately joins the chocolate to create a taste sensation.

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

White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.

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

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

The crunchy chocolate coating, with its defined shape, contrasts with the liquid caramel, enriched with hints of lightly bitter orange. The caramel flows deliciously on the fine white chocolate.