2x Ganache spéculoos (ref. 32)
3x Praliné au riz soufflé (ref. 11)
4x Praliné lait (ref. 12)
1x Ganache à la noix de muscade (ref. 31)
1x Caramel moka (ref. 68)
1x Gianduja Blanc (ref. 7)
1x Praliné de coco (ref. 13)
1x Praliné au café (ref. 14)
1x Crême Manon (ref.48)
1x Praliné noisette et Citron confit blanc (ref. 29)
1x Caramel Orange (ref. 5)
1x Ganache au muguet (ref. 2)
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.
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
Thick and pure hazelnut paste permeated with puffed rice makes this a crispy chocolate. It is decorated with a design featuring fine, lively flourishes.
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.
An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
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.
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.
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.
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 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 fusion of roasted coffee and cocoa beans is utterly delicious. The two ingredients create a volcanic eruption of flavour in a delicious liquid caramel.
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.
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