From Bean to Praline
From the bean to the praline, a chocolate created and mastered 100% by the chocolatiers! Select your chocolate box size between 18, 36 or 54 pralines.
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Frédéric Blondeel (best chocolatier 2019 from Brussels), François Deremiens (best Belgian chocolatier 2016) and Herman Van Dender (supplier to the Belgian Court), master here all the know-how of Belgian chocolate artisans. They are one of the few Belgian chocolatiers who roast their own cocoa beans to obtain a chocolate with a unique taste, used for ganaches and the cover of their pralines. The result: a perfect mastery of the recipe, pralines 100% chocolatier!
Enjoy the incredible White Almond made with milk from the Alps or the subtle bitterness of the Orval beer caramel or the coffee praline with the perfect blend of hazelnut and coffee!
This chocolat box contains (depending on your selection):
|Pralines from Herman Van Dender|
|2, 4 or 6 * Palet or Noir||2, 4 or 6 * Pavé de Tour||2, 4 or 6 * White almond|
Pralines from François Deremiens
|2, 4 or 6 * Hemp||2, 4 or 6 * Orval beer||2, 4 or 6 * Pecan|
Pralines from Frédéric Blondeel
|2, 4 or 6 * Coffee||2, 4 or 6 * Simonis||2, 4 or 6 * Hazelnut|
Cocoa mass, cocoa butter, Hazelnut, coffee, almond , pecan, hemp, rice-soufflé, sugar, cream, butter , glucose, milk powder, soy sauce, Orval beer, wheat flour, starch syrup, eggs, baking powder, honey, salt, thickened, wheat fiber, sunflower oil, malt extract, sodium bicarbonate, sorbitol, dextrose, trimoline, dyes, acid: E330, preservative: E202, emulsifiers: sunflower lecithin E471, soya lecithin, flour processing agents: E1100 E300, candy syrup, vanilla.
Possible traces of peanuts, gluten and sesame.
|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.|