In 1879, Rodolphe Lindt developed the conching. This new method of refining allows the manufacture of dark chocolates. His technique involves to let running the grinder containing the chocolate for a long time to make the dough of cocoa more creamy.
80% cocoa chocolate filled with a dark ganache with Tonka bean.
Dark chocolate dressed and filled with a Vanilla butter cream on a nougatine piece.
Dark chocolate filled with a single origin 80% cocoa chocolate ganache made with Trinitarios beans
Squared marzipan coated of a fine coat of dark chocolate.
Basket in dark chocolate filled with passion fruit jelly & closed with a crispy gianduja.
Dark chocolate heart filled with salted butter caramel.
This dark chocolate rose is filled with Gianduja. Alone or in combination with others products, th
Dark chocolate filled with caramel with Cointreau and decorated by point of gold 24 carats.
Dark chocolate filled withhomemade hazelnut praliné
80% cocoa dark chocolate filled with our homemade hazelnut praliné and decorated with feuilletine.
Dark Chocolate filled with a classic Gianduja.
Dark chocolate Manon praline filled with fresh cream.
Gianduja dressed on a 80% cocoa dark chocolate base, topped with a Piemon
The mendiant from Provence is a dark chocolate pastille strewed of dried fruits such as pistachio,
Dark chocolate filled with a dark chocolate ganache with orange.
Dark decorated chocolate filled with our handmade hazelnut praliné with a distinctive hazelnut taste.
Dark chocolate pearl filled with homemadehazelnut praliné.
White ganache with orange
Dark chocolate filled with handmade hazelnut praliné and biscuit.
Hazelnut praliné 60% &feuilletine
Dark chocolate filled with a classic gianduja.
Lemon buttercream with candied ginger pieces