Chinese New Year Gift Box

To celebrate Chinese New Year, La Maison presents a gourmet gift box filled with sweets and two new exclusive recipes: a pistachio dark chocolate ganache & a 72% pure Venezuela dark chocolate bouchée.
Weight: 0.166kg
Dimensions : 23,9 cm x 15,1 cm x 3,3 cm
Home delivery in France
Click and collect in Paris
Messenger delivery in Paris and close suburbs

A few words about
our creations...

La Maison du Chocolat celebrates the year of the dragon, symbol of luck, health, good fortune and imperial power!

Rich in imperfections, mendiant pralines have always displayed their bouncy, handmade difference as the most delicious of qualities. All too often confined to assortments of chocolates with a geometric territory, La Maison du Chocolat underlines their universe apart, by dedicating them a case imbued with an exquisite wink. To be enjoyed alone or shared, the Chinese New Year gift box, featuring a caramelized white chocolate square on milk chocolate with pecan chips, and two exclusive recipes, dark chocolate ganache with pistachio & dark chocolate square 72% pure Venezuela, give pride of place to perfectly selected dried fruits.

Milk or dark first, that's the priority from now on for gourmands in search of their Chinese New Year Gift Box, with their heart beating.

*The assortment of our gift boxes may vary.

  • Optimal consumption duration* : From 8 to 26 days
  • *Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
  • Storage temperature: 18 °C

In this box


Almond praliné, with silvers of caramelized almonds, roasted hazelnuts and pistachios and candied oranges. 


Dark chocolate ganache with pistachio.

Dark chocolate bar 72% pure origin Venzuela, enrobed in dark chocolate.

Other Products

Crunchy hazelnuts finely coated with milk chocolate.

Crunchy hazelnuts finely coated with dark chocolate.

Crunchy almonds finely coated with milk chocolate.

Crunchy almond finely coated with dark chocolate.

Caramelized white chocolate on milk chocolate with slivers of pecan.


Taste our chocolates at a room temperature of 20°C. Accompany your tasting with mineral water, in order to let the flavors of the chocolate express themselves at best. You can store our chocolates in a cool, dry place (18°C) in their original packaging, or in the bottom drawer of your refrigerator, after having protected your box in a paper or plastic bag (in the latter case, take the chocolates out 30 minutes before tasting them).


Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (sunflower lecithin), vanilla natural flavouring), milk chocolate (sugar, whole milk powder, cocoa butter, cocoa paste, emulsifier (sunflower lecithin), vanilla natural flavouring), almonds, hazelnuts, sugar, cocoa butter, cream (milk), whole milk powder, pistachio paste, pear juice concentrate, pecan nuts, cocoa paste, pistachios, orange peels, glazing agents (maltodextrins, lac gum), skimmed milk powder, lactoserum (milk), butter (milk), emulsifier (sunflower lecithin), concentrate (apple, blackcurrant, radish), vanilla natural flavouring, water, barley germ powder.
Dark chocolate contains : Cocoa solids 56% minimum. Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum.

Nutritional values

Average nutritional values per 100g : Calories (Kcal) : 577, Calories (kJ) : 2397, Total Fat (g) : 42,4, Saturated Fat (g) : 18,7, Total Carbohydrate (g) : 40,2, Total sugar (g) : 32,2, Protein (g) : 9, Salt (g) : <0,01


This product contains

  • Nuts
  • Milk

This product may contain

  • Gluten
  • Egg
  • Soya
  • Peanut

Craftsmanship and spun nuts

Almonds are spun in copper pots and are continuously drizzled with liquid milk or dark chocolate, which delicately covers the nuts. Layer after layer is created and once the chocolate sets, the pace picks up, hardening the chocolate coating as the amandas move around.

Among the so-called "turbinated" fruits, almonds are turned in copper cauldrons continuously "sprinkled" with liquid, milk or dark chocolate which coats the fruit. Layer after layer, once the chocolate sets, we multiply the passages and we harden the chocolate coating while stirring the Amandas.

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