"At the chocolate factory, I have created a wide range of tastes for chocolate lovers. From the most classic, like hazelnut pralines, to the most unexpected, like a basil ganache. To guarantee you an extreme gustatory pleasure and to give you the best of cocoa, I only use top-of-the-range chocolates.
Like the alchemist who transforms lead into gold, I strive to sublimate raw cocoa into chocolate nuggets... for the pleasure of all."
BASIL
"For this praline, I let fresh basil leaves infuse for 24 hours in the crème fraiche that I use to make my chocolate ganache.
I use a dark chocolate from Tanzania, 75%, with a strong cocoa flavour, allowing the very subtle aromas of the basil to develop."
CRAQUANTINE
"For this praline, I developed my own recipe for a caramelised biscuit which is, in itself, a real treat.
The difficulty was then to mix it with the hazelnut praline to keep all its crispness and caramel flavour.
The praline is coated with a milk chocolate made from cocoa beans from Ghana. This praline is also very popular."
GANACHE 82%
"I worked hard on this praline to create my own chocolate blend. My aim was to offer lovers of intense dark chocolate a melting ganache with a high cocoa content, an 82%.
For this I use a chocolate from Madagascar and Ecuador with a very light note of banana.
This much appreciated signature praline is part of my range of pure origin chocolates."
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