Our team is at your disposal by phone Monday to Friday from 9am to 5pm or by email at client@lamaisonduchocolat.fr.
Our stores are open every Sunday until January 12, 2025.
Parly 2 will be closed on Sunday, January 5, 2025, but open on January 19, 2025.
The stores will close at 6 PM on December 24 and 31.
We will be closed on December 25 and January 1.
Quantity:
Checkout using your account
Checkout as a new customer
Creating an account has many benefits:
Home delivery in France
Click and collect in Paris
Messenger delivery in Paris and close suburbs
Craquant Treat Gift Box 240g
Gourmets don't bother with many qualifiers to recognize this delicious praline sensation that is forever inscribed on their taste buds. A mythical heart of smooth praline, padded with roasted and caramelized almond slivers, wrapped in dark or milk chocolate.
To be enjoyed alone or shared, the Coffret Craquant is composed of praliné rochers, almonds and hazelnuts, peeled and finely coated with chocolate. Simple and purely regressive, it is a perfect combination of perfectly selected dried fruits.
Milk or dark first one, this will now be the priority for gourmets in search of their Coffret Craquant, with their heart beating.
The number of pieces in this 240g box may vary. The weight of the box is guaranteed.
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.
Gourmets don't bother with many qualifiers to recognize this delicious praline sensation that is forever inscribed on their taste buds. A mythical heart of smooth praline, padded with roasted and caramelized almond slivers, wrapped in dark or milk chocolate.
To be enjoyed alone or shared, the Coffret Craquant is composed of praliné rochers, almonds and hazelnuts, peeled and finely coated with chocolate. Simple and purely regressive, it is a perfect combination of perfectly selected dried fruits.
Milk or dark first one, this will now be the priority for gourmets in search of their Coffret Craquant, with their heart beating.
The number of pieces in this 240g box may vary. The weight of the box is guaranteed.
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.
A Gourmet Experience
x5 Rocher Lait
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x5 Rocher Noir
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x2 Praline Dark Choco Sticks
Hazelnut Praline with slivers of biscuits, enrobed in dark chocolate.
x2 Rocher Milk Choco Sticks
Roasted and caramelized almond stick enrobed in milk chocolate.
x20 Milk and Dark Avelinas
Crunchy hazelnuts finely coated with milk or dark chocolate.
x20 Milk and Dark Amandas
Crunchy almond finely coated with dark and milk chocolate.
x5 Rocher Lait
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x5 Rocher Noir
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x20 Milk and Dark Avelinas
Crunchy hazelnuts finely coated with milk or dark chocolate.
x20 Milk and Dark Amandas
Crunchy almond finely coated with dark and milk chocolate.
x2 Praline Dark Choco Sticks
Hazelnut Praline with slivers of biscuits, enrobed in dark chocolate.
x2 Rocher Milk Choco Sticks
Roasted and caramelized almond stick enrobed in milk chocolate.
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.
