Dark ganache with 7 spices. This delicate blend of species will bring back to mind some marvelous memories of Christmas.
A hazelnut praline made from an authentic traditional recipe and bathed in a judicious measure of milk chocolate. A delight for chocolate lovers.
Dark lime flavoured ganache. The result of an harmonious balance between lime acidity and the delicacy of fresh cream, delightfully surprising mouthfeel coming from a complex elaboration.
Milk ganache flavoured with passion fruit. A wonderful blend of the fruit and the milk chocolate.
A light hazelnut feuillantine praline. Biting into this chocolate lets you in for a whole gamut of surprises: its flavour, its texture. It brings back “souvenirs” buried deep in our memory.
This chocolate is a successful blend of dark ganache, marzipan and ground pistachios from Sicily. A strongly flavoured chocolate with a pleasant mouthfeel.
Dark cocoa ganache with 61% of cocoa, smothered in dark chocolate and decorated with flakes of gold.
A thin nougatine shell filled with a fine dark hazelnut praline, all enrobed in a dark chocolate with 63% cocoa.
The marriage of raspberry jelly and dark chocolate with a texture give a pure moment of “gourmandise”.
An hazelnut praline easy to recognise with its mantle of light with an exceptional fondant.
Dark ganache with 63% cocoa. Wonderful initiation to bitter chocolate with character.
Orange flavoured dark chocolate ganache. Finest Spain oranges pressed and melted with a delicate dark ganache.
Dark ganache infused with rose essential oil. Under a fine layer of dark chocolate, a subtle rose flavoured ganache is revealed.
A perfect balance between the crisp of the caramelised puffed rice and the sweetness of the Gianduja.
Peanut and salted butter caramel. This chocolate is a combination of three flavours, an harmonious blend of salted butter, peanuts and milk chocolate.
Milk chocolate praline with almond from Provence. An exceptional smoothness in mouth associated with delicate taste of almonds coming from Provence.
The simplicity of this chocolate is equalled only by its success. We have blended ground roasted hazelnuts with dark chocolate presented in elegant small cups.
Dark chocolate praline with almond from Provence. An exceptional smoothness in mouth associated with delicate taste of almonds coming from Provence.
A quarter slice of candied orange dipped in dark chocolate with 63% of cocoa. The perfect marriage between fruit and chocolate.
Vanilla marzipan flavoured with kirsch. The kirsch reveals the intensity of the marzipan with vanilla taste in mouth.
Dark chocolate mousse coated with chocolate. The perfect association between the bitterness of chocolate and the lightness of the mousse.
Dark raspberry ganache. A blend dark ganache with 63% cocoa and raspberry pulp. Its slightly reddish colour and its flavourful taste come from the high percentage of fruit.
Dark lavender infused ganache. All the fragrances of the French Provence region associated with a delicate dark chocolate.
Hazelnut praline with cocoa nibs. A harmonious blend combining the light sweetness of the praline with the intense flavour of cocoa nibs.
Winner of the Gault & Milleau Price
Pavé de Genève. Our best kept secret from more than a century.
Light caramel ganache flavoured with champagne marc in a thin milk chocolate shell.
Winner of the 2011 Salon International des Chocolats de Geneve
Dark ganache with 70% cocoa beans from Brazil and Papua New Guinea. An intense chocolate that reveals the flagrances of those foreign countries.
2nd Prize at the International Chocolatiers & Chocolate Fair of Geneva 2012
Dark ganache with 70% cocoa from bio beans sourced in the Dominican Republic infused with two teas, refined blends of Earl Grey and unsmoked China.
Dark chocolate with 63% of cocoa coming from Venezuela with Tonka beans coated with milk chocolate.
Salted marzipan associated with a thin caramel ganache coated with dark chocolate.
The simplicity of this chocolate is matched only by its success. We have blended ground roasted hazelnuts with a milk chocolate presented in elegant small cups.
A blend of milk chocolate ganache with a dash of cocoa paste has given that divine result that inspired it’s name.
Candied orange deep in dark chocolate. Candied orange peel cut in this slices with a dark chocolate with 63% of cocoa.
Dark ganache with 63% cocoa and grapes macerated in champagne marc.