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.

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.

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.

Trois Rivières Rum

Trois Rivières rum from Martinique, France, will seduce you with its lush aromas that combine the elegance of dried flowers, light tobacco and spices. The subtle bitterness and slight spiciness of our "Madagascar" 68%" combines seamlessly with this exceptional rum, which is processed in the butter ganache of this praline.

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.

Raspberry & Coconut Ganache

Dark "Madagascar 68%" Grand Cru chocolate and creamy coconut milk blend with the fruity raspberry puree to create a sweet, vegan seduction that awakens the first spring fever.

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.

Frakmont Gin

The Frakmont dry gin is characterised by subtle notes of juniper, citrus and local herbs and berries. What better way to ring in spring than with this wonderfully hot combination of gin and white butter ganache, covered in Grand Cru "Madagascar 68%" dark 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.

Rio Huimbi 42%

Grand Cru milk chocolate ganache with a fruity caramel note.

Cherries & Ginger

Cherry jelly and milk chocolate ganache with ginger covered in milk chocolate.