1x Praliné au miel (ref. 10)
1x Ganache spéculoos (ref. 32)
1x Ganache gingembre - La strebelle (ref. 37)
1x Praliné croustillant (ref.45)
1x Gianduja fondant (ref. 42)
1x Ganache à la framboise - T. Ch. Alix (ref. 38)
1x Ganache à la fraise (ref. 55)
1x Ganache à la violette fondant (ref. 51)
1x Ganache à l'orange (ref. 25)
1x Ganache au gimgembre - Mysato (ref. 39)
1x Gianduja Orange (ref. 43)
1x R. Rhor - Caramel Chocolat (ref. 62)
1x Gianduja Blanc (ref. 7)
1x Caramel Chocolat (ref. 26)
1x Caramel Orange (ref. 5)
1x Praliné croquant (ref. 57)
1x Praliné noisette et Citron confit blanc (ref. 29)
1x Praliné d’Amande au Café (ref. 28)
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.
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 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 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.
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.
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 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.
Candied ginger enhances the ganache and gives it a slightly tangy and fruity flavor which delicately blends with the milk chocolate. The praline's shape was designed by Mysato, a Japanese artist
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.
A flower of crisp chocolate fondant envelopes a soft ganache rich with the flavour of Toulouse violet.
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.
This praline is a crunchy treat for hazelnut lovers. The crisp hazelnuts are packed with texture and flavour for the ultimate nutty delight.
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 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.
This product is not sold individually. You must select at least 1 quantity for this product.
Notify me when availableOk
Warning: Last items in stock!