Calamansi & Basil

A magical combination of sweet and sour: this praline surprises with a tangy jelly made from the exotic citrus fruit calamansi and fine, fresh basil. The sweet "Rio Huimbi 42%" milk chocolate provides a harmonious balance to the light acidity. Excitingly different.

Caramel & Passion Fruit

Ignited by the mixture of passion fruit and caramel, the result is an exotic firework. under the cover of sweet "Rio Huimbi 42%" chocolate. Fine fleur de Sel is the highlight of the presentation.

Lucerne tea

The finest Lucerne tea from the Queen Camellia Tea House whisks the taste buds away to the fragrant tea world of Lucerne. Dark "Madagascar 68%" chocolate and a crunchy shell of "Rio Huimbi 42%" chocolate underline the flavours of the fruity herbal tea.

Mango & coconut gianduja

A tropical breeze hides beneath the dark "Madagascar 68%" chocolate: coconut gianduja and fruity jelly made from Indian mangoes evoke memories of deserted beaches, palm trees and azure seas. beaches, palm trees and azure seas.

Peach liqueur

White butter ganache with peach liqueur covered with dark chocolate.

Strawberry & Lime

Sweet strawberries and tangy limes melt into a fruity jelly. Refreshingly, this sweetness meets the chocolatey creaminess of the vegan coconut ganache. The crunchy coating of dark "Madagascar 68%" chocolate makes this pair an absolute summer dream.

Lemon Balm & Forest Fruit

Refreshing lemon balm is combined with intense wild berries in this praline. This wonderful combination is coated with dark "Madagascar 68%" chocolate.

Lemon & almond marzipan

Refreshing lemon combines with noble Californian almonds to form a wonderful symbiosis. They are coated in dark "Madagascar 68%" chocolate.

Watermelon chocolate mint

Watermelon is boiled down to a sweet jelly and enjoy a romance with chocolate mint milk "Rio-Huimbi42%" chocolate. With a coating of white "Opus Blanc 35%" 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.

Java 64%

Dark Grand Cru chocolate with 64% cocoa content from the eastern highlands of the island of Java meets organic cream from the Napf region. The result is a delicious combination that enchants the palate with flavours of coffee, tobacco, blackberries and dried figs.

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.