Speciality box:
La perle de Lorraine: Fruit paste with a heart of Mirabelle plum brandy: Sugar, Mirabelle plum pulp, glucose syrup (corn), fondant (sugar, glucose syrup, water), invert sugar, Mirabelle plum alcohol (7%), water, gelling agents: pectin E440i, tartaric acid E334, thickener: gum arabic E414, natural coloring: curcumin extract, corn starch. Chardons: White chocolate (cocoa min30%), sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, vanilla), sugar, eau de vie Framboise or Kirsch or Mirabelle (9%) colorants : E120 E160c E161b.Mirabelle Almond paste: mirabelle plum alcohol 34%, almonds, fondant, sugar, invert sugar, colorants: E122, E124 (may have adverse effects on activity and attention in children) E102. Florentines des Sœurs: (praliné (sugar, hazelnuts, almonds, natural vanilla extract), powdered sugar, dark and milk chocolate, soya lecithin, egg whites, natural coloring in the glaze (chlorophylinnes E141 ii green)).Pâte de fruits Mirabelle ou Bergamote: Fruit pulp, sugar, water, glucose syrup, gelling agent: pectin. Inverted sugar syrup, tartaric acid (Bergamot essence for Bergamot fruit paste).

Coffret Chocolates :

Palet Macaron

almond praline, macaron chips, cocoa butter, sugar-free hazelnut paste.

Palet Bergamote

70% dark chocolate, cream, butter, invert sugar syrup, natural essence of Calabrian bergamot.

Mirabelle plum palet

white chocolate, mirabelle plum pulp, cream, natural plum flavor, butter.

Palet OR

dark chocolate 70%, cream, butter, invert sugar syrup.

RASPBERRY ganache

Madagascar 64% dark chocolate, Grand Cru raspberry purée, butter, invert sugar syrup.

CARAMEL BEURRE SALE ganache

Milk chocolate 40%, cream, butter, sugar, fleur de sel, invert sugar syrup.

Brown ganache

Milk chocolate 40%, chestnut purée, cream, cocoa butter, invert sugar syrup, vanilla bean, rum.

PASSION MILK ganache

Milk chocolate 40%, Grand Cru Passion purée, butter, invert sugar syrup.

THE Ganache

Madagascar dark chocolate 64%, cream, butter, invert sugar syrup, Sencha green tea.

HONEY Ganache

Dark chocolate 40%, cream, butter, chestnut honey, invert sugar syrup.

VENEZUELA grand cru ganache

72% cocoa, butter, invert sugar syrup, cream

Ganache grand cru MADAGASCAR

64% cocoa, butter, invert sugar syrup, cream.

Ganache grand cru BRAZIL

62% cocoa, butter, invert sugar syrup, cream.

Palet Moka

dark chocolate 70% cocoa, butter, coffee, invert sugar syrup, cream.

Pierrot

Almond paste 50%, almond and hazelnut praline, cocoa butter, sugar-free hazelnut paste, rum.

Plain dark and milk praliné

almond and hazelnut praline, cocoa butter, sugar-free hazelnut paste.

Praliné Feuilleté

60% hazelnut praline, butter, 40% milk chocolate, feuillantine.

Harlequin

gianduja, almond praline, cocoa butter, chopped almonds, hazelnut, pistachio.

Milk gianduja

hazelnut, sugar, whole milk, cocoa butter, vanilla.

Orangette

candied orange zest, 61% dark chocolate coating.

Branche dark and milk

old-fashioned praline, almond-hazelnut, cocoa butter.

Mendiants

61% dark chocolate, roasted Piedmont hazelnut (IGP label), almond from Provence, blond raisin, pistachio from Iran.

Caramel bridge

cream, sugar, glucose, butter, invert sugar syrup, vanilla pod.

Pistachio

white chocolate, cream, butter, cocoa butter, pistachio paste, invert sugar syrup, cinnamon.

Geneva milk and dark

almond and hazelnut praline, nougatine, cocoa butter, sugar-free hazelnut paste.

La Griotte

sugar, cocoa butter, cocoa paste, Morello cherry with stone, alcohol, kirch 10.2%, soy lecithin, vanillin flavor.

Ingredients of our couverture chocolates

Cocoa beans, sugar, cocoa butter, whole milk powder, emulsifier (soy lecithin), natural vanilla extract.

Praline ingredients

Almonds, hazelnuts 60% fruit ,sugar, natural vanilla flavor. Chocolate assortment may vary according to season.

Allergens: May contain nuts, milk and egg proteins.