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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 1 kg

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5x Ganache Massepain Menthe (ref. 18)
2x Praliné au miel (ref. 27)
2x Ganache à la framboise - T. Ch. Alix (ref. 38)
5x Praliné croustillant (ref.45)
3x Ganache spéculoos (ref. 32)
5x Crème Manon Fondant (ref. 47)
5x Ganache à la violette lait (ref. 1)
5x Ganache à la noix de muscade (ref. 31)
5x Ganache à la cacahuète - Cecile Massart (ref. 64)
3x Caramel Chocolat - R. Rhor (ref. 62)
5x Gianduja Blanc (ref. 7)
5x Praliné de coco (ref. 13)
5x Caramel Chocolat (ref. 26)
5x Praliné d’Amande au Café (ref. 28)
5x Ganache cannelle (ref. 35)
5x Praliné noisette et Citron confit blanc (ref. 29)
5x Ganache brésilienne (ref.66)
1x Crême Manon (ref.48)
5x Caramel Orange (ref. 5)
3x Ganache à la Cannelle (ref. 24)

Pack content

5 x Violet Ganache (ref.1)

Chocolate of a crackly appearance surrounding a delicious ganache of Toulouse violet. The geometric form of the chocolate recalls the shape of the top of Juliette’s nose.

5 x Gianduja (ref. 7)

Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.

5 x Coconut praline (ref.13)

Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.

5 x Mint Marzipan Ganache (ref.18)

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.

3 x Cinnamon Ganache (ref. 24)

Instantly recognisable amongst all the spices, thanks to its unique aroma, cinnamon enchants this white chocolate, imparting a strong flavour to the ganache.

5 x Chocolate Caramel (ref.26)

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.

2 x Honey Ganache Praline (ref.27)

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.

5 x Almond Coffee Praline (ref.28)

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.

5 x Praline and Lemon Confit (ref.29)

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.

5 x Nutmeg Ganache (ref.31)

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.

3 x Speculoos Ganache (ref.32)

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.

5 x Cinnamon Ganache (ref.35)

Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline.  It gives the ganache a powerful taste.

2 x Raspberry Ganache (ref.38)

The fruity raspberry flavor boosts the chocolate fondant and enhances the taste of it.  This ganache is naturally a little sweet and fleshy.

5 x Praliné crunch (ref.45)

The secret of praline is its crunch.  The hazelnut paste is as crunchy as the chocolate fondant is crispy.

5 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.

3 x Chocolate caramel (ref.62)

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.

5 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.

5 x Roasted hazelnut ganache (ref.66)

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.

5 x Orange Caramel (ref.5)

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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