My Cart
Checkout using your account
Checkout as a new customer
Creating an account has many benefits:
- See order and shipping status
- Track order history
- Check out faster
Our team is at your disposal by phone Monday to Friday from 9am to 5pm or by email at client@lamaisonduchocolat.fr.
Creating an account has many benefits:
This product is out of stock
Because Easter is all about egg hunts and gourmandise, let’s begin by what is essential: the Praliné Eggs Case contains a selection of four praliné egg recipes. CRACK, CRUNCH, YUM… there is not just one, but many pralinés chez Maison. We love the milk hazelnut Praliné Egg (blue), the gianduja hazelnut praliné egg with slivers of wafers (violet), the dark Egg gianduja Praliné with slivers of hazelnuts (rose) and the dark crunchy almond/hazelnut Praliné egg(salmon). More than ever, nuts are the star of this chocolate gourmandise with a gourmand heart.
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).
The Maison praliné is a key element of the signature taste of Robert Linxe, founder of La Maison du Chocolat. First you notice a very pronounced flavor of cooked caramel enrobing intense notes of nuts. With his blend of nuts, and couverture, he liked to push cooking the sugar to the limit. His only goal was to reduce the amount of sugar as much as possible to conserve the quintessence of nuts. The praliné achieves its balance between the nuts and sugar cooked to perfection. To finish, the enrobing process of the dark chocolate eggs in the Praliné Eggs Case unleashes round notes while the milk version unveils more wafer like flavors.