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Top quality Belgian Chocolate made with
100% pure cocoa butter, free from GMO,
preservatives and artificial colourings.

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Custom ballotin 250 g

fa199a7f808b0ef39e9831c7d6b50deb

1x Caramel au beurre salé (ref. 49)
1x Cecile Massart - Ganache à la banane (ref. 63)
1x Ganache au pin (ref. 22)
1x Praliné au miel (ref. 10)
1x Gianduja fondant (ref. 42)
1x Crème Manon Fondant (ref. 47)
1x Ganache à la violette fondant (ref. 51)
1x Ganache thé Earl Grey (ref. 59)
1x Ganache au poivre (ref. 46)
1x Praliné lait (ref. 12)
1x Ganache réglisse (ref. 23)
1x Ganache miel de châtaignier (ref. 36)
1x Cecile Massart - Ganache à la cacahuète (ref. 64)
1x Ganache Jasmin (ref. 3)
1x Crême Manon (ref. 48)
1x L. Noel - Ganache au thym (ref. 54)
1x Praliné Grand Marnier Menthe (ref. 15)

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1 x Jasmine Ganache (ref.3)

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

1 x Honey Praline (ref. 10)

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.

1 x Praliné (ref.12)

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.

1 x Mint Praline (ref.15)

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.

1 x Pine Nut Ganache (ref.22)

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.

1 x Liquorice Ganache (ref. 23)

Extracted from strongly aromatic roots, liquorice naturally sweetens this firm ganache coated in milk chocolate. The taste persists on the surfaces of the lips.

1 x Chestnut Honey Ganache (ref.36)

Fall flavors fully inhabit the praline.  The hazelnut complements the chestnut honey, giving this ganache a persistent woody and full-bodied taste.

1 x Gianduja (ref. 42)

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

1 x Dark Manon Cream (ref.47)

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.

1 x Crême Manon (ref.48)

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.

1 x Violet Ganache (ref. 51)

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

1 x Ganache with thyme (ref.54)

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.

1 x Ganache with Earl Grey Tea (ref.59)

The milk chocolate covered ganache has been infused with Earl Grey tea to give it a slightly amber colour and a distinctive flavour.  This praline is the perfect breakfast or teatime accompaniment. 

1 x Ganache with banana (ref.63)

The soft, sweet ganache is full of the flavours of exotic fruit.  This praline smile will complement any dessert and bring any meal to a delicious climax.

1 x Ganache with peanuts (ref.64)

Chocolate lovers will find this an irresistible after-dinner delight.  The milk chocolate accentuates the sweetness of the ganache and contrasts the mild saltiness of the peanut.

1 x Ganache with pepper (ref.46)

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

1 x Salty butter caramel (ref.49)

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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