Dragée hazelnut

Tradition is trumps: for these dragées, we roast and caramelise organic hazelnuts from the Italian Piedmont in a nostalgic copper cauldron. The result is a filling that finds its perfect shell in dark "Madagascar 68%" Grand Cru chocolate.

Passion Fruit Dragée

This passionate union gives new meaning to the term sweet-and-sour in the world of chocolate: fine "Rio Huimbi 42%" Grand Cru milk chocolate adds a sweet note to the freeze-dried passion fruit - a melodious duet of flavours.

Rosehip & Hibiscus Tea

White ganache refined with rosehip - hibiscus tea covered with milk chocolate.

Tree nut marzipan

Marzipan made from tree nuts and almonds covered with dark chocolate.

Caramel & Tonka Bean

Caramel, tonka bean and milk chocolate coated.

SchoggiPlättli "Rio Huimbim 42%" with tonka beans

Grand Cru milk chocolate with finely grated tonka beans.

Opus Blanc Sélection" chocolate flakes with cocoa chips

White Grand Cru chocolate with crispy cocoa chips.

Sticky Orange

Candied orange sticks covered in dark "Madagascar 68%" Grand Cru chocolate.

CaramelPättli Plum

Cream caramel refined with plum, covered in dark Grand Cru chocolate.

CaramelPlättli Sage

Cream caramel refined with sage puree, covered with Grand Cru milk chocolate.

Elvesia 74%

The Hacienda Elvesia in the Dominican Republic is the home of the exquisite cocoa used for this delicacy. Flavours of black tea and tobacco are unmistakable clues to the pedigree of this praline made from "Elvesia 74%" Grand Cru chocolate.

Madagascar 68%

Crème de la Crème! When expectations are exceeded, it's with our vegan "Madagascar 68%"truffles made from dark Grand Cru chocolate, refined with coconut milk and hazelnut oil. This vegan combination gives the praline a creamy texture and makes it an impossible indulgence.