The classic Belgian classic: the speculoos praline. A proposition by Frédéric Blondeel.

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Ingredients: speculoos (wheat flour, sugar, vegetable oils, candy sugar syrup, baking powder, soy flour, salt and cinnamon), cocoa butter, almonds, soja lecithin, milk powder, sugar, cocoa.

Possible trace of sesame, gluten and eggs.

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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.

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