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.

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.

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.

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.

Strawberry & Lime

Strawberry and lime gelée with coconut ganache covered in dark chocolate.

Watermelon

Watermelon gelée with chocolate ganache covered in white chocolate.

Calamansi & Basil

Calamansi basil gelée with white vanilla ganache covered in milk chocolate.

Rio Huimbi 42%

Grand Cru milk chocolate ganache with a fruity caramel note.

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.

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.

Arhuaco 82%

Intense dark Grand Cru chocolate ganache with citrus notes.