Les Truffes
Our black truffles, cocoa, milk, kirsch and white are craft manufactured, i.e. hand made. The truffles are formed using a stencil. They are then coated first once by hand, which then makes it possible to be able to soak them with the fork. Prefabricated hulls unfortunately too often replace this craft process.
The informed amateur will make the difference quickly!

Truffe noire: 35% cream + 60% cocoa couverture.
         

 
Les Ganaches

What's a Ganache ?

A Ganache is made of cream,
at least 35% of fat, and of couverture (chocolate).
Item:
 Ingredients:

Amaro
35% cream + 63% cocoa
couverture.		  

Grenoble
35% cream + 60% cocoa
couverture and mapplenut marzipan.		  
 
Les Pralinés

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We use the word "praliné" for all our chocolates that have interior pralinées masses.
What's a praliné ?
Well-roasted hazelnuts which are caramelised and then ground to an oily mass, to which couverture is added and stirred.
  Items: Ingredients:

Caprice
Praliné coated with 60% of black couverture.

Céline
Praliné mixed with nougatine powder
and coated with 63% of black couverture.

Croquet
Various pralinés mixed with pistachios
and almonds.
 

Our specialities

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We refer to specialities as our most popular and best products.
  Item: Ingredient:


Amandes
princesse

Roasted almonds, caramelised, coated
with milk couverture and dipped in
cocoa powder.

Macarons au chocolat
Two chocolate meringue cups, filled
with a truffes noires Ganache.


Pavé glacé de
Genève


Couverture with 60% of mixed cocoa.

 
 
Miscellaneous

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We classify under this heading all special molding prompted by regional or
international holidays such as the Escalade in Geneva, Easter, Christmas,
Mother's Day, etc.
Examples:
 

Easter eggs

Cars for
salon de l'auto

 and many others...