Currant & Almond Gianduja

Currant jelly and almond gianduja covered in dark chocolate.

Caramel & Lavender

Fragrant, endless lavender fields in Provence are the inspiration for this flowery delicacy. Lavender tea and creamy caramel are embraced by "Bolivia 45%" Grand Cru milk chocolate and refined with a pinch of fleur de sel.

Macadamia & Almond Marzipan

For this noble praline, the queen of nuts from South Africa is processed into a delicious marzipan. It gently rises onto a throne of gianduja and is covered in dark "Madagascar 68%" 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.

Morning Sun Tea

Fruits and flowers of the rising morning sun combine with Napfrahm and "Bolivia 45%" milk chocolate to create a fruity flavored green tea praline. The Japanese green tea inside is transformed when subtle aromas of mango and bergamot combine with our fine milk chocolate.

Arhuaco 82%

Notes of sweet spices, licorice and sesame gently rise in this select tribal Businchari bean from Colombia. They reflect the ancient Arhuaco traditions that maintain the balance of the universe. Accompanying this flavor experience are secondary notes of lemon and lemongrass. This fine dark chocolate is certified organic.

Caramel & black tea

Japanese black tea caramel with milk chocolate ganache.

Orange & Rosemary

Spanish orange jelly with dark rosemary soy ganache covered in dark chocolate.

Costa Rica 70%

Powerful dark Grand Cru chocolate ganache with a tart, fruity note.

Bergamot & thyme

Bergamot jelly with dark thyme chocolate ganache.

Pine Gianduja

Pine gianduja with dark silver fir ganache, covered in dark chocolate.

Lucerne gin

White butter ganache with Lucerne "Frankmont" gin covered in dark chocolate.