Our Chocolates - Timeless Ganaches

• Caracas
  this is the one of the most intense flavored ganache. the taste is robust and balanced with its creaminess. it is made of venezuelan beans, hence its name, caracas, the capital of venezuela, near the sea of the west indies.

• Boheme
  the exterior is a traditional milk chocolate couverture. the interior is a luscious mousse ganache. this chocolate is synonymous of silkiness and smoothness.

• Arriba
  the purest of the ganache with an intensity that lingers on the palate, it is the most exquisite of the chocolates, tender with a hint of fruit.

• Sylvia
  a lusciously sweet chocolate. a classic that cleverly lingers on the palate, known for its balance of milk and chocolate, the couverture and the fondant with the heart of subtle caramel notes.

• Quito
  the couverture is dark and very fine. the interior is a ganache prepared with a blend of cocoa beans of fine vintages from venezuela, trinidad, ecuador and madagascar. it has exceptional flavour and lingers on the palate.

• Guayaquill
  a creamy and soft ganache with notes of almond and very delicate vanilla. infinitely delicious.

• Plain Truffle
  it is nature embraces contrast with its note of chocolate, a thousand facets to discover one after the other. for aficionados of truffles, there is without a doubt nothing better. its powered shell opens to fill the palate. its ok to indulge.

Our Chocolates - Timeless Pralines

• Figaro
  under a dark or milk couverture, this paline combines hazaelnuts, almonds and caramel. the nuts are roasted, then added to the caramel and crusted together. the balance of the flavour is dependent in the part on successfully cooking the caramel: overcooked, it becomes bitter; not enough, it is too sweet.

• Cariaco
  a classic of exquisite modernity, a picture of perfection with an extraordinary balance of ingredients. silvers of intense cocoa nibs crackles in harmony with the almond to reveal tender aromas.

• Anastasia
  the couverture is dark and the interior in an almond and hazelnut praline. this praline has been crushed, like a gianduja, to give a particular silkiness.

• Pistachio
  it is the first time that a chocolate discovers its verdure with the delicate salty notes of the pistachio. a combination of pure finesse.

• Petit Rocher
  the chocolate delivers a crackling crunchiness of almonds and hazelnuts. flavours and ingredients, from silky to crunchy, a chocolate of such contrast you will indulge again and again to eliminate any shade of doubt. this little "rocher" is it crunchy or cracking.

• Liselotte
  a chocolate with delicate yet robust flavour. the subtle combination of the power of the gianduja is guaranteed to seduce you.

• Traviata
  crunchy cracking of roasted finely ground almonds with caramel notes held in intense chocolate. nothing square about this chocolate.

Our Chocolates - Fruited Chocolates

• Palmira
  a chocolate which gives back its noble flavours to coconuts crunchy hazelnuts and caramelized cocoa nibs. there's nothing like it. the happiest of white weddings, joyful - tres gourmet.

• Jolika
  silver of pistachio are scattered throughout this chocolte. one taste suffices to reveal the mystery of this tender marriage of almond paste and pistachio.

• Andalousie
  lemon with its sharp notes puts a smile on this chocolate. a morsel of sunshine on the palate.

• Salvador
  a ganache of fresh raspberry pulp under a dark chocolate couverture. a successful association demands fruit of the best quality: raspberries at the peak of the growing season, bathed in sunshine, very flavorful and the choice of a robust dark chocolate couverture.

Our Chocolates - A Flavour To Transport You

• Garrigue
  the fennel seeds are infused into the cream of the ganache. it bursts with savours that evoke the sunshine of provence with the silkiness of the ganache.

• Cannelle
  mysterious encounter of cinnamon with intense cacao for an unforgettable journey of the senses.

• Zagora
  a bouquet of freshly picked mint from marocco cool on this palate, enlaced with intense dark chocolate ganache with aromatic notes hovering between cold and hot, simply divine.

Our Chocolates - Unbreakable Bonds

• Rigoletto
  we tend to forget how much we love caramel. golden sugar blended with milk chocolate captures a taste of childhood, a chocolate of eternal youth. recommended by connoissures everywhere.

• Micaela
  simply divine infusion of aromatic, rich coffee nestled in milk and chocolate mousse. to be savoured like a light coffee.

• Bresilien
  the couverture is dark and the interior is full bodied espresso which brings an affirmed and intense flavour. the word bresillien evokes descriptions such as "brut" and "plain", which apply to chocolate as well as to coffee.

Our Chocolates - Intoxicating Ganaches

• Mont- Blanc
  a soft and sweet ascent like a cloud of mousse carried on a lovely note of kirsch. a dizzying effect.

• Faust
  under a milk couverture is hiding a silky ganache flavoured with aged rum flambe. a touch of aged rum enhances the flavour of the chocolate, gently stirs the chocolate, gently stirs the palate and renders the chocolate very suave.

• Bacchus
  the most creole of the chocolates slightly dizzying effect when the rum and raisins burst on the palate. a chocolate that is not well behaved.

• Valencia
  the freshness of orange liqueur kissed by the sun that awakens the soft smoothness of the dark chocolate. a play of contrasting notes leave the palate wanting more.

• Truffle Fine Champagne
  an exquisite indulgence the notes of flavoured cognac flirting between prune and honey reveal themselves as smooth as a caress. pure perfection.

Our Pastries - Eclairs

• Eclair Caramel
  the most astonishing of the eclairs - the caramel surprises with notes of amber vanilla. revisit the wonders and savours of the childhood.

• Eclair Cafe
  a eclair of pure refinement. the best of a great classic. a melange of intense, flavourful coffee with rich, silky pastry cream.

• Eclair Chocolat
  the best of both worlds: chocolate and pastry cream nested in a delicate choux pastry dressed with chocolate fondant. the sweetness of the ingredients comes alive with the flavours of the fondant tres chocolat.

Our Pastries - Macarons

• Quito
  a dark robust ganache nestled in a soft shell with intense flavours and exceptional silkiness.

• Guayaquil
  an ivory shell with a dark chocolate center, a study in contrasts, the dark chocolate ganache accentuates the intense vanilla flavour.

• Rigoletto
  the sweetness of lightly salted caramel with the milk chocolate ganache gently charms the palate.

• Romeo
  a milk chocolate ganache gracefully compliments the complex rich flavours of arabica coffee from kenya.

• Salvador
  under a pink shell is an amazing dark ganache bursting with the flavour of fresh raspberry.

Our Pastries - Tarts And Cakes

• Salvador Pastry
  a respberry pulp delight cleverly hidden between layers of intense chocolate mousse on a soft and tender biscuits. based on product availability in our boutiques.

• Delice Pastry
  just melt for a luscious dessert with notes of fine almond and intense cocoa under a layer of rich chocolate, simply delicious. based on product availability in our boutiques.

• Bresilien Pastry
  is it the tones of caramel that trancend the coffee mousse that transcends the chocolate, or maybe even the touch of exquisite rum which enlicens the moist biscuit? the enigma is solved by testing, of course.

• Pleyel
  a timeless treat for snack time. a delicacy with notes of almond and chocolate indulge yourself. for the child within.

• Lemon Quatre-quart
  a remarkable cake reminiscent of the best of all time classics. it awakens the palate with a burst of lemon and continues to surprise with finely ground lemon zest blended throughout this moist dessert.

• Tarte Chocolat
  the first taste may surprise. it takes time to appreciate life's finer offerings but even the most discriminating palates will not be able to resist the pastry and scrumptious cream. totally addictive.