Dark chocolate with hazelnut praliné with a roasted and caramelized hazelnut.

Dark chocolate with almond praliné with nougat from Montélimar.

Dark chocolate with dark chocolate ganache (64% cocoa) from Peru and toasted hazelnuts.

Praliné with hazelnuts and feuilletine of Breton waffles.

Dark chocolate ganache with delicate cocoa nibs.

Milk and dark chocolate squares. Includes Dark Sesame, Dark Orange, Dark Raspberry, and Dark 70% with nibs.

Individually wrapped dark chocolate squares (55% cocoa).

Assorted Belgian dark chocolates of four different origins: Ecuador (70% cocoa), Ghana (70% cocoa), Santo Domingo (70% cocoa) Uganda (80% cocoa).

Ganache with intense dark chocolate from Uganda.

Nougatine, hand-filled with a dark, intense Peruvian chocolate ganache, enrobed with dark chocolate.

Dark chocolate with nougatine with smooth Madagascar vanilla fresh cream.

Dark caramel.

Strong dark chocolate filled with ganache from Madagascar.

Dark chocolate praline with creamy dark chocolate mousse.

CORNET FONDANT

Dark Gianduja filled with Hazelnut.

Praliné with hazelnuts and hop.

Ultrafine layers of Sel de Guérande nougatine biscuits dipped in intense dark chocolate.

Dark chocolate with coffee ganache and gianduja.

Ganache with dark chocolate from Peru and coffee.

FOLIE

Nougatine hand-filled with a hazelnut ganache, coated in intense dark chocolate, and sprinkled with crispy hazelnut pieces.

Raspberry ganache with dark chocolate from Ecuador.

Dark chocolate with soft hazelnut praliné.

Nougatine, hand-filled with raspberry fresh cream, enrobed with dark chocolate.

A Colombian chocolate filling (65% cocoa) with samba tea, orange pieces, gianduja, and dark Colombian chocolate.

A crunchy nougatine cookie filled with a ganache of exotic fruits, enrobed in dark chocolate.

Dark chocolate with Ganache base filled with Earl Grey Tea and Mango purée.

Dark Chocolate Salted Caramel with Sea Salt from Guérande.

Blend of crunchy minced butter biscuits and a nutty praliné in a rich dark chocolate coating.

Milk Chocolate Praliné with Dandoy speculoos.

Gianduja with cocoa butter, coated with sugar glaze.

Smooth gianduja created with hazelnuts, sugar, and chocolate.

Praliné with hazelnuts and butter biscuits from Brittany.

Smooth hazelnut gianduja with pieces of nougat.

Milk and dark chocolate squares. Includes Milk Almonds & Honey, Milk Caramel, Milk Feuilletine, and Milk Bresilienne.

Assorted milk chocolate squares in Almonds & Honey, Caramel, Feuilletine, and Bresilienne.

Individually wrapped milk chocolate squares.

Milk Chocolate Gianduja with pieces of Nougatine.

Ganache with chocolate from Vietnam, honey and walnut.

Hazelnut gianduja with pieces of hazelnut.

Hazelnut gianduja with a smooth, velvety texture.

Traditional artisan nougatine hand-filled with salted butter caramel and coated in fine Belgian milk chocolate.

Milk chocolate with soft caramel and pieces of Piedmont hazelnuts.

Flakes of thin nougatine biscuits, a dash of hazelnut paste, and artisanal Isigny caramel, topped off with a blended layer of white and milk chocolate.

Ganache with milk Chocolate from Venezuela.

Fresh cream with praliné and caramelized hazelnuts, covered with milk chocolate.

Smooth Milk Chocolate with Almond Praliné.

Milk Chocolate Praliné with puffed rice.

Crispy Quinoa and Sesame Nougatine biscuit, and a dark chocolate ganache from Madagascar, coated in milk chocolate.

Fresh floral honey and crunchy praliné with Belgian waffles covered with milk chocolate.

Caramelized chocolate with pieces of caramel.

Nougatine, hand-filled with Piedmont hazelnut ganache, enrobed with milk chocolate.

Milk Chocolate Praliné with Arabica coffee.

Ultrafine layers of Pistache nougatine biscuits dipped in smooth milk chocolate.

Milk chocolate with caramel filling.

Nougatine, hand-filled with Arabica coffee ganache, enrobed with milk chocolate.

Crunchy Smurf chocolates with popping candy and cookies, coated in a layer of milk chocolate.

CRIOLLO 45%

Ganache with intense Milk Chocolate from Madagascar.

AMUSETTE CARAMEL

Smooth caramel and vanilla with the bite of biscuits and Guérande salt in a coating of milk chocolate.

Nougat and aromas of floral honey in a milk chocolate coating.

Traditional artisan nougatine, hand-filled with 100% Arabica coffee fresh cream and coated in creamy white chocolate.

White chocolate praline with Arabica coffee fresh cream.

White chocolate praline with vanilla fresh cream from Madagascar with a pecan nut on top.

White Chocolate Gianduja with caramelized hazelnuts.

White Chocolate hazelnut praliné with roasted sesame.

White chocolate with a smooth filling flavoured with real coffee bits.

Speculoos spice infused chocolate buttercream with creamy cheesecake, mango puree, and a hint of cardamom. Coated with Belgian speculoos biscuits.

Intense dark chocolate buttercream coated with crunchy Belgian waffle pieces.

Coffee flavored buttercream with dark chocolate and a sprinkling of chocolate flakes.

Chocolate buttercream coated with dark chocolate and a dusting of cocoa powder.

Dark chocolate buttercream enrobed in intense dark chocolate coated with chocolate flakes.

A delicate ganache of caramelized chocolate infused with caramel vinegar and a hint of caramel from Isigny, enrobed in dark chocolate and coated with some Muscovado sugar.

An intense ganache of dark chocolate from Vietnam (80%) with delicately minced candied ginger, enrobed in dark chocolate and coated with fine white chocolate shavings.

A smooth hazelnut praliné made with blond chocolate and roasted hazelnut oil, enrobed in dark chocolate and coated with a blend of milk chocolate shavings and a touch of passion fruit.

A velvety pecan praliné with delicate pieces of caramelized pecan nuts enriched with a hint of sea salt from Guérande, enrobed in dark chocolate and coated with a raspberry finishing.

A voluptuous hazelnut praliné crafted with exquisite white gianduja and milk chocolate from Venezuela (42%), enrobed in dark chocolate and decorated with Feuilletine for a crispy texture.

Assorted fruit sweets of fruit Pulp: apple, strawberry, cherry, raspberry, pear, tangerine, black currant, plum.

Handmade fruit slices; Orange, Lemon.

CANASTA 50% ALMONDS

Marzipan covered with Dark Chocolate.

Candied ginger enrobed in dark chocolate.

CARAMELIZED ENROBED ALMONDS

Caramelized almonds enrobed in hazelnut gianduja and cocoa powder.

Marzipan and Gianduja coated with sugar glaze.

Marzipan covered with Dark Chocolate.

Candied orange peel enrobed in dark chocolate.

Plain Milk Chocolate with dried fruit and roasted nuts.

MENDIANT DARK

Plain Dark Chocolate with dried fruit and roasted nuts.