6x Praliné de coco
1x Ganache moka
14x Ganache aux noix
5x Caramel Chocolat
1x Ganache Jasmin
1x Praliné au café
4x Praliné noisette et Citron confit
4x Ganache au gimgembre
A chocolate evocative of a shining head of golden hair, giving way to a subtle blend of chocolate and jasmine.
Like a culinary delicacy, the flavours of gianduja melt away in the mouth, revealing a blend of fine hazelnut paste and rich cream.
Delicious white chocolate featuring very pronounced geometric motifs, and containing a thick, pure hazelnut paste, with grated coconut distributed throughout.
An ideal breakfast accompaniment, with white chocolate coating a coffee-flavoured hazelnut paste. It is decorated with a motif featuring fine, lively flourishes.
An opaque eye of white chocolate coating a creamy ganache of subtle flavour, though nevertheless accentuated with moka, recalling the celebrated upmarket coffee. This chocolate will bring sweetness and delicacy to your coffee break.
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.
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.
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.
Most recognizable of all spices thanks to its particular aroma, cinnamon enhances the white chocolate praline. It gives the ganache a powerful taste.
This praline is the epitome of chocolate with both its cocoa bean shape and its taste. The slightly bitter chocolate fondant filling is a delicious contrast with the sweetness of the white chocolate.
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.
White chocolate infused with the slightly bitter, orangey flavours of gianduja melts in the mouth to reveal a fine hazelnut paste mixed with a smooth cream.
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