The manual preparation of the chocolate paste is carried out every morning. This procedure determines the success of each stage of coating the pralines. The truffles are then delicately set on a grill. Only a few seconds are necessary to cool down the chocolate coating and at this precise moment, the truffle is rolled with a special fork. Thanks to this process, the product acquires all of its voluptuous characteristics.		Once the chocolate has reached the right temperature, the coating process begins, for example, the one for the truffles. Some fillings require a longer preparation time than others. Nevertheless, the results are all the more rewarding.