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BALI: Almonds from Provence and peanuts, coated with dark chocolate. |
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LAVANDE: Soft nougatine, lavender honey and herbal tea, coated with dark chocolate. |
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VALENTIN: Vanilla-flavored caramel with salted butter, dark chocolate coating. |
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ORANGETTE: Ground crystallized orange with a dark chocolate coating. |
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GRIGNOTINE: Orange-flavored chocolate, caramel-coated, toasted almonds with pieces of orange, dark chocolate coating. |
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DIABLOTIN: Praline with a Gianduja piping and Milk chocolate coating. |
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FIGARO: Almond praline, hazelnut Gianduja topped with an almond, milk chocolate coating. |
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FONTADINE: A creamy lemon filling dipped in 100% Venezuelan dark chocolate. Taste at colder temperature. |
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PIABOISINE: Pistachio almond paste with raspberry paste, coated with milk chocolate from Ivory Coast. |
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AMANDINE CHOCOLATEE: Roasted almond of Provence, coated with dark chocolate and dusted with fine Chuao cocoa powder. |
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PIAMANDINE: Pistachio-flavored almond paste with pieces of pistachio and dark chocolate coating. |
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MINERAI LORRAIN: Gianduja hazelnut, roasted hazelnuts and bitter cocoa powder. |
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PROVENCE: Praline with hazelnuts from Provence, dark chocolate coating. |
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CEYLAN: A coconut praline coated with the purest dark chocolate. |
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CITADINE: Valencia almonds roasted with lemon paste, coated with Dark Venezuelan chocolate. |
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SOLEIL NOIR: A flavourful truffle with a dark chocolate shell powdered with cocoa and filled with a tender hazelnut praline cream. |
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SAUVAGINE: Hazelnuts Gianduja with a raspberry filling, covered with nougatine, milk chocolate coating. |
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ALICANTE: Coriander-flavored hazelnuts praline, dark chocolate coating. |
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MARQUISE: A toasted almond bounded by pure dark chocolate. |
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TENDRESSE: Praline with 100% Piedmont Hazelnuts covered with a milk chocolate coating from the Ivory Coast. |
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ROCHER: Roasted almonds of Provence with hazelnuts of Piemont, coated with milk chocolate. |
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PRALINE CAFE: Soft praline topped with a chocolate covered coffee bean and coated with milk chocolate. |
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VALENCIA: Caramelized Spanish almond and roasted almond praline, dipped in white chocolate couverture. |
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CARMEN: Rose-flavored caramel coated with intense dark chocolate. |
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TOSCANE: Red raspberry filling with hint of violet, coated with Venezuelan dark chocolate. |
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PASSION: Melange of exotic, spiced fruit essences, complemented with white chocolate coating. |
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MARCONAS: Old-fashioned praline with Marcona almonds, toasted, sliced almonds and a milk chocolate coating. |
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CEVENNES: Honey and chestnut flavored caramel coated with dark chocolate and powdered almond. |
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BOHEME: Chocolate ganache accented with subtle flavor of ginger-bread, coated with Venezuelan dark chocolate. |
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PACIFIC: Creamy coconut ganache coated with Venezuelan dark chocolate. |
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EARL GREY: Dark chocolate ganache infused with Earl Grey and breakfast tea, coated with dark chocolate. |
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NORMANDIE: Cinnamon-apple caramel with butter coated with dark chocolate and dusted with cocoa powder. |
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PALET D'OR: Dark chocolate ganache brewed with "Bourbon Vanilla" and coated with dark chocolate. |
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ASPEN: White ganache instilled with fresh mint and eucalyptus, coated with Venezuelan dark chocolate. |
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DESIR: Buttery caramel topped with a salty, caramelized peanut, coated with Ivory Coast milk chocolate. |
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