Casket of chocolates (210g to 900g)

Storage advice

Store at a temperature between 16°C and 18°C.

Composition and Ingredients

Palets:

Palet Macaron des Sœurs: dark chocolate¹, cocoa butter, 100% hazelnut paste, praliné², Sœurs macaron pieces (sugar, almonds, egg white*).
Palet Bergamot: dark chocolate¹, cream*, extra dark chocolate¹, butter*, glucose syrup, stabilizer: sorbitol, invert sugar, essential oil of Calabrian bergamot.
Palet Mirabelle: dark chocolate¹, white chocolate³, mirabelle plum purée (15%), cream*, cocoa butter, butter*, stabilizer: sorbitol, glucose syrup, mirabelle flavoring.
Palet OR: dark chocolate¹, cream*, extra dark chocolate¹, butter*, glucose syrup, invert sugar, stabilizer: sorbitol.
Palet Moka: dark chocolate¹, cream*, butter*, glucose syrup, invert sugar, ground coffee, stabilizer: sorbitol.
Palet Pierrot: almond paste (almonds*, sugar, water, invert sugar, pistachio cream*, stabilizer: sorbitol, natural vanilla flavoring, salt), dark chocolate¹, praliné² (almonds*), praliné² (hazelnuts*), cocoa butter, hazelnut paste*, rum.

Ganaches:

Raspberry Ganache: Madagascar dark chocolate 64%, raspberry grand cru purée, butter*, invert sugar syrup.
Salted Butter Caramel Ganache: milk chocolate³ (42%), dark chocolate¹ (22%), cream*, butter*, granulated sugar, invert sugar, fleur de sel.
Chestnut Ganache: milk chocolate³, chestnut purée, cream*, cocoa butter, invert sugar syrup, vanilla pod, rum.
Milk Passion Ganache: milk chocolate³, cream*, butter*, invert sugar, spices.
Tea Ganache: Madagascar dark chocolate 64%, cream*, butter*, invert sugar syrup, Sencha green tea.
Honey Ganache: dark chocolate 40%, cream*, butter*, chestnut honey, invert sugar syrup.
Grand Cru Venezuela Ganache: dark chocolate¹, dark chocolate 72%, cream*, butter*, glucose syrup, invert sugar, stabilizer: sorbitol.
Grand Cru Madagascar / Brazil Ganache: dark chocolate¹, Madagascar origin dark chocolate, cream*, butter*, glucose syrup, stabilizer: sorbitol, invert sugar.

Pralinés & specialties:

Plain praliné dark and milk: praliné² (almonds*, hazelnuts*), dark or milk chocolate³, cocoa butter, hazelnut paste*.
Feuilleté Praliné: praliné² (hazelnuts*), dark chocolate¹, milk chocolate³, crêpe dentelle pieces (wheat flour*, sugar, butter*, skimmed milk powder*, caramel coloring, salt, barley malt extract*, emulsifier: soy lecithin*, raising agent), cocoa butter.
Arlequin: hazelnut* and cocoa specialty, praliné² (almonds*), dark chocolate¹, hazelnut*, almond*, pistachio*, cocoa butter.
Milk Gianduja: hazelnut praliné*, milk chocolate³, hazelnut paste*.
Pistachio Grand Praliné: praliné (pistachios*, sugar, almonds*), dark chocolate¹, pistachio paste*, cocoa butter, milk chocolate³.
Geneva milk and dark: praliné² (almonds*, hazelnuts*), dark or milk chocolate³, cocoa butter, hazelnut paste*.

Other products:

Orangette: candied orange peels (57%) (orange peels, glucose syrup, sugar), dark chocolate¹ (43%).
Branch dark and milk: dark or milk chocolate³, praliné² (hazelnuts*, almonds*), hazelnut*, cocoa butter, hazelnut paste*.
Mendiants: dark chocolate¹ (33%), almonds* (33%), hazelnuts* (16.5%), pistachios* (10%), raisins (8%) (preservative: sulphur dioxide*), egg white*.
Caramel bridge: cream*, sugar, glucose, butter*, invert sugar syrup, vanilla.
La Griotte: sugar, cocoa butter, cocoa mass, cherry with pit, alcohol, kirsch 10.2%, soy lecithin*, vanillin flavoring.

¹ Dark chocolate: cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract
² Praliné: almonds*, hazelnuts* (≈60%), sugar, natural vanilla flavoring
³ Milk / white chocolate: sugar, cocoa butter, whole milk powder*, cocoa beans (milk), emulsifier: sunflower lecithin, natural vanilla extract, barley malt extract*

Decorations: Cocoa butter, sugar, coloring: E100, food colorings (radish, blackcurrant, apple).

Allergens

Almonds, hazelnuts, pistachios, Milk, Eggs, Soy, Gluten (wheat, barley) and Sulphites.

May contain traces of: peanuts, sesame.