4x Praliné au miel (ref. 10)
4x Caramel moka fondant (ref. 20)
4x Ganache Massepain Menthe (ref. 18)
4x T. Ch. Alix - Ganache à la framboise (ref. 38)
4x Praliné croustillant (ref. 45)
4x Crème Manon Fondant (ref. 47)
4x Ganache à la fraise (ref. 55)
4x Ganache Noisettes (ref. 58)
4x P. Wallost - Ganache massepain nature (ref. 60)
2x Caramel au beurre salé (ref. 49)
2x Ganache au poivre (ref. 46)
2x G. Leclek - Caramel orange (ref. 70)
4x Praliné lait (ref. 12)
4x Ganache à l'orange (ref. 25)
2x Ganache à la noix de muscade (ref. 31)
2x Ganache à la pistache (ref. 44)
4x R. Rhor - Caramel Chocolat (ref. 62)
4x Praliné de coco (ref. 13)
4x Ganache aux noix (ref. 19)
4x Ganache brésilienne (ref. 66)
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.
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.
Milk chocolate coating a thick, pure hazelnut paste. The more traditional allows lets you enjoy it as a delectable pleasure throughout the day. The design on the chocolate represents an oriental arabesque.
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 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.
The soft and sweet tastes of milk chocolate are balanced with hazelnut paste infused with nutmeg, a very aromatic spice which has a taste somewhat similar to Cayenne pepper. The combination melts in your mouth.
The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it. This ganache is naturally a little sweet and fleshy.
The milk chocolate coating adds an extra layer of flavour to the sweetness of the pistachio. The ganache has a very pronounced flavour that remains in the mouth for a deliciously long time.
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.
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 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.
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 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 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 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.
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