18 pieces 9 varieties Chocolate Assortment

From left to right: Cappuccino, Café au Lait, Espresso: White, milk and dark chocolate filled with an organic coffee and cognac ganache

From left to right: The Aztec, filled with an almond milk ganache with tequila Añejo, Angostura bitters and cayenne pepper; Damascus has a layer of apricot Sirop de Liege, white chocolate cognac buttercream and a bed of caramelized organic almonds; the new Tropezienne is filled with an Absinthe and orange blossom buttercream.

From left to right: The Fraise Sauvage in a diamond shape, filled with strawberry and Absinthe buttercream; The Persepolis: a pistachio buttercream; The Mousse: Dark vegan almond milk chocolate mousse on a bed of caramelized hazelnuts.

Each box may have a slightly different combination or you can request specific flavors.

Chocolate Party Tray

This is what you want to bring to a party, or just make one person really, really happy!
Prom left to right: Pistachio, Strawberry, Passion Fruit, Raspberry, Chocolate Mousse.

Yes, I also enjoy taking pictures of chocolate with a cell phone!

The Pistachio Praline is dark chocolate 70%, decorated with organic pistachio powder and filled with a pistachio buttercream.
The Fraise Sauvage is a buttercream truffle made with fresh organic strawberries and a touch of absinthe, rolled in a thin layer of dark chocolate, then dipped in milk chocolate, and decorated with crumbles of organic freeze-dried strawberries.

The Stracciatella refers to the bits of dark chocolate and organic caramelized hazelnuts mixed in a passion fruit buttercream. Rich, creamy and dreamy. Originally designed to be paired with an aged Scotch. Try it without moderation as the praline has no alcohol.

The Framboise is a recipe that’s been evolving over time. Taking organic fresh raspberries and cooking them into a jam, cooled off with a drop of cognac will form one layer on the inside, then another layer is a dark ganache made with almond milk and hazelnuts, so this praline is now dairy-free.

The Chocolate Mousse is an old favorite of mine for a pure chocolate pleasure. This one also is made with almond milk and suitable for vegans. There’s a bed of roasted caramelized organic hazelnuts in the bottom.

I like to call this box “Souvenirs from Fairyland”. It’s an instant transport into some kind of magical childhood. I’d like to think they serve this in Pinocchio’s land of toys. But, hey, I make sure it’s available on earth!

I’m proud to say that all the recipes are original.

6-pieces assortments

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Absinthe

A beautiful spirit.

Early Century: Absinthe fondant, touch of Grand Marnier, in dark chocolate

Complex, strong, offering many layers of sensations, absinthe was outlawed for nearly a century, for a quite obscure reason. Does it causes blindness, deafness, hallucinations or even death?
I just don’t buy it. Toulouse-Lautrec‘s favorite drink (mixed with Cognac), and the drink of choice of a great generation of artists… there must be something else…

Tempering chocolate

Tempering chocolate is a skill, a science or an art depending on how you approach it. It is the key to a perfect finish. It can’t be rushed, or delayed, or approximated. Tempering sets its own pace, but chocolate is delicious at every step of the way, and that’s what makes chocolate making such a beautiful activity.

Pralines VS Truffles

Truffe au chocolat noir

Whether French or Belgian it can mean something different. An accent on the e can make a difference too.

The invention is attributed to Mr Pralin or Praslin, in Paris in the 18th century. It didn’t contain chocolate! It is more like

Monulphe

Imprinted with a sage leaf

I just made it.

I couldn’t wait to share it.

It is a whole different approach… with olive oil!

Organic Extra-Virgin Olive Oil, that is, a drop of Lavender Essence, a touch of Honey. All in subtle shades. This is delicate, floral,