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.

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.   

This praline is the epitome of chocolate with both its cocoa bean shape and its taste.  The slightly bitter chocolate fondant filling is a delicious contrast with the sweetness of the white chocolate.

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

The milk chocolate is infused with the aroma of gianduja with its  slightly bitter orangey notes.  It melts 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.