Valentine's Day

$31.17

PRE-ORDER. Delivery from 05/02

Offer a unique collection of 24 chocolate hearts (6 exquisite flavors), crafted by 6 exceptional Belgian chocolatiers.

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Olivier Willems (Best Chocolatier of Flanders 2021), David Van Acker - Zuut (Best Chocolatier of Flanders 2019), Pierre Plas (Best Chocolatier of Wallonia 2023), Frédéric Blondeel (Best Chocolatier of Brussels 2025), Ariqua Denis (Best Chocolatier of Wallonia 2020), and Jean-Sébastien Jonné - Alchimie du Chocolat (Medalist at the Belgian Chocolate Awards 2021), true master artisans of Belgian chocolate, have joined forces to create an exceptional collection: caramel heart with Madagascar vanilla, Yuzu and hazelnut heart, feuilletine praline heart with hazelnuts from Piedmont, cocoa heart with cocoa nibs, Manon fondant chocolate heart, and heart with exotic flavors.

This refined and deliciously crafted Valentine’s Day box is the perfect gift for all lovers of true Belgian chocolate.

This box of 24 hearts (+/- 240gr) contains:

4 vanilla caramel hearts

by Olivier Willems

Taihiti vanilla caramel coated with Costa Rican dark chocolate.

4 exotic caramel hearts
by Pierre Plas

Mango, passion fruit and lemongrass zest caramel coated in chocolate.

4 Yuzu hearts
by Jean-Sébastien Jonné - Alchimie du chocolat

Yuzu caramel and gourmet hazelnut praline coated in dark chocolate.

4 feuilletine hearts
by Frédéric Blondeel

Piedmont hazelnut praline and crunchy biscuit. Covered in white chocolate.

4 cacao nibs hearts
by Ariqua Denis

Dark chocolate ganache with cocoa nibs.

4 dark Manon hearts
by David Van Acker - ZuuT

Coffee ganache coated in dark chocolate.

Ingredients et allergens:

Cocoa mass, sugar, cocoa butter, butter, cream, milk powder, flour, salt, malt extract (barley), hazelnuts, mango, passion fruit, lemongrass, vanilla, raspberry, cacao nibs, coffee, Yuzu, colour, soya lecithin, sunflower lecithin.

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Product Details

SV18P

Data sheet

Storage It is recommended not to put the chocolates in the fridge. The ideal is to keep them between 15 and 18 degrees in a dry place.
Did you know? The chocolate becomes white when it undergoes a strong temperature variation (more than 7 degrees). Nevertheless, this does not alter the taste.

Specific References