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

Dark chocolate with California almond praliné and nougat pieces.

Dark chocolate with dark chocolate ganache (70% cocoa) and grilled hazelnuts from the Black Sea region.

Praliné with hazelnuts from the Black Sea region and feuilletine of Breton waffles.

Dark chocolate ganache with delicate cocoa nibs from Ghana.

Velvety and slightly salted caramel from Isigny in dark chocolate.

Bourbon vanilla cream in dark chocolate.

Artisanal Faro marzipan with 50% almonds, enveloped in dark chocolate.

Artisanal Faro marzipan with 50% almonds, enveloped in dark chocolate.

Nougatine, hand-filled with smooth Madagascar vanilla fresh cream, enrobed with dark chocolate.

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

Individually wrapped dark chocolate squares (52% cocoa).

Assorted Belgian dark chocolates of four different origins: Ecuador (76% cocoa), Sao Tomé (72%), Tanzania (75%). and Papua New Guinea (70%).

Intense dark chocolate with fresh butter (70% cocoa).

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

Dark chocolate with praliné from roasted hazelnuts from the Black Sea coast.

Delicacy of caramelized flaked almonds on a dark chocolate base.

Dark chocolate praline made with strawberry flavoured sugar cream.

Dark chocolate filled with caramel ganache, sea salted with French “fleur de sel de Guérandé”, on a fine layer of praliné.

Candied ginger enrobed in dark chocolate.

Dark chocolate filled with Peruvian origin dark chocolate ganache (64% cocoa).

Tablet of dark chocolate with dried fruit and roasted nuts.

Praliné with fresh butter and a delicate crunch, covered with dark chocolate.

Dark chocolate mousse with the zest of Mediterranean oranges, enrobed with dark chocolate.

Dark chocolate praline with creamy dark chocolate mousse.

Dark chocolate with Crunchy praliné à l’ancienne with almond and hazelnut and a hint of hop from Poperinge (Belgium).

A crisp disc of pure chocolate adorned with the finest almonds and dried fruit.

Ultrafine layers of Coconut nougatine biscuits dipped in intense dark chocolate.

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

Candied orange peel enrobed in dark chocolate.

A silky mousse of fresh cream with vanilla from Madagascar, coated in dark chocolate.

Dark chocolate, creamy Arabica coffee ganache and smooth gianduja.

Dark chocolate filled with Italian ristretto coffee ganache.

Dark chocolate praline with almond and hazelnut praliné and caramelized hazelnut pieces.

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

Raspberry ganache on a fine layer of praliné, covered with dark chocolate and decorated with pieces of raspberry.

Hazelnut praliné with Brazilian chocolate (67% cocoa), caramelized hazelnut pieces, smooth gianduja, and lime.

Almond praliné with Brazilian chocolate (67% cocoa), Belgian speculoos, White Chocolate chocolate, and speculoos spices.

Caramel filling with vanilla from Madagascar, caramelized pecan pieces, gianduja, and Brazilian chocolate (67% cocoa).

A Colombian chocolate filling (65% cocoa) with French Espelette pepper, White Chocolate chocolate, and raspberry.

A coffee ganache filled with Colombian chocolate (65% cocoa), gianduja, and crunchy feuilletine.

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

Dark chocolate with violet-flavored ganache and decorated with pieces of crystallized violets from France.

Milk chocolate with Belgian Speculoos cookies praliné.

Gianduja with cocoa butter, coated with sugar glaze.

Smooth gianduja created with hazelnuts, sugar, and chocolate.

Praliné with hazelnuts from the Black Sea region and butter biscuits from Brittany.

Smooth hazelnut gianduja with pieces of nougat.

Caramelized almonds enrobed in hazelnut gianduja and cocoa powder.

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 (32% cocoa).

Heart shaped milk chocolate with almond and hazelnut praliné.

Hazelnut gianduja with pieces of feuilletine and Caramel d’Isigny.

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.

Milk chocolate with California almond praliné and nougat pieces.

Honey and walnut ganache coated in Belgian milk chocolate.

Tablet of milk chocolate with caramelized hazelnuts.

Ganache with milk chocolate from Java, coated in milk chocolate.

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

Milk chocolate disc with dried fruit and roasted nuts.

Milk chocolate praline with almond and hazelnut praliné and caramelized hazelnut pieces.

Milk chocolate with surprising crisped rice gianduja filling.

Milk chocolate with a smooth Arabica coffee praliné filling.

Ultrafine layers of Pistache nougatine biscuits dipped in smooth milk chocolate

Fresh floral honey from Sombreffe (Belgium) and crunchy praliné with Belgian waffles covered with milk chocolate.

Caramelized chocolate with pieces of Isigny caramel.

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

Milk chocolate with caramel filling.

A silky mousse of fresh cream with vanilla from Madagascar, coated in milk chocolate.

Crispy puffed rice coated in a layer of smooth milk chocolate.

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

Milk chocolate with California almond praliné.

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

White chocolate meets divine Madagascar vanilla cream and gianduja.

White chocolate contrasted with dark chocolate mousse on a base of gianduja.

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 with crisped rice hazelnut gianduja filling.

Praliné with caramelized almonds, lightly salted with “fleur de sel de Guérande” French sea salt, covered with white chocolate.

Rich dark chocolate buttercream flavored with hops from Poperinge, Belgium and coated with caramelized cocoa nibs and nougatine.

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.

Assortment of artisanal Faro marzipan covered with candied sugar.

Traditional assorted fruit pieces created with 100% fruit puree.

Traditional handmade fruit slices created with 100% fruit puree.

Arabica coffee fresh cream on nougatine, topped with a pecan nut and hand-coated with coffee sugar cream.

Madagascar vanilla fresh cream on nougatine, topped with a pecan nut and hand-coated with vanilla sugar cream.