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.

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.

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.

Currant & Almond Gianduja

Currant jelly and almond gianduja covered in dark chocolate.

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.

Arhuaco 82%

Intense dark Grand Cru chocolate ganache with citrus notes.

Rio Huimbi 42%

Grand Cru milk chocolate ganache with a fruity caramel note.

Costa Rica 70%

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

Pine Gianduja

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

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.

Bergamot & thyme

Bergamot jelly with dark thyme chocolate ganache.

Lucerne gin

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