Caramel & Passion Fruit

Ignited by the mixture of passion fruit and caramel, exotic fireworks are created under the cover of sweet "Bolivia 45%" chocolate. Fine fleur de sel is the highlight of the presentation.

Lucerne tea

The finest Lucerne tea from Queen Camellia Tea House takes the taste buds into the fragrant tea world of Lucerne. Dark "Madagascar 68%" chocolate and a crunchy coating of "Bolivia 45%" chocolate underline the aromas of the fruity herbal tea.

Mango & coconut gianduja

The dark "Madagascar 68%" chocolate mantle conceals a tropical breeze: coconut gianduja and mango jelly evoke memories of deserted beaches, palm trees and azure seas.

Peach liqueur

White butter ganache with peach liqueur covered with dark chocolate.

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.

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.

Arhuaco 82%

Intense dark Grand Cru chocolate ganache with citrus notes.

Costa Rica 70%

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

Mojito & Lime

Lime jelly, fresh mint, cane sugar and cachaça dance the rumba with seductive dark "Madagascar 68%" Grand Cru chocolate. White "Opus Blanc 35%" chocolate lays over the dancing couple. An interpretation of warm nights in Havan.

Apricot & pistachios

Apricot gelée with pistachio ganache covered in dark chocolate.

Pineapple jelly

Pineapple gelée with white vanilla ganache covered in Grand Cru milk chocolate.