Pralinés Gift box 16 chocolates

As one of our bestsellers, the taste and texture of praliné continues to delight. That's why La Maison du Chocolat has decided to showcase praliné chocolates in a number of collections.

Weight: 0.116kg
Dimensions : 12,2 cm x 8,5 cm x 3,3 cm
€23.00
€23.00
Add to the wishlist Pralinés Gift box 16 chocolates
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Home delivery in France
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Click and collect in Paris
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Messenger delivery in Paris and close suburbs
main product photo

A few words about
our creations...

Our praliné collections are available in boxes of 2, 6, 16, or 40 chocolates: inside, you'll find an assortment of pralinés made with milk and dark chocolate. Their perfect color and delicate structure are the result of precise chocolate-making techniques, using truly exceptional cocoa beans. Nicolas Cloiseau, our Master Chef, takes the utmost care in his quest to create chocolates with a perfectly balanced flavor. Taste these pralinés and enjoy an explosion of different tastes. Of course, almonds and hazelnuts are the stars of the show here. However, our brand's constant focus on perfection has encouraged us to revisit our combinations of ingredients and flavors to create truly unique products. As a result, you'll find coconut, pecans, wafer biscuits, and pistachios in our delicious pralinés. Whether you enjoy them with your other half or share them with your family, happiness is guaranteed.

*The composition of our boxes may vary.

  • Optimal consumption duration* : From 10 to 54 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.
  • Price per kilo: €198.28/kg
  • Storage temperature: 18 °C

In this box

  • x4 Carya

    Pecan praliné with silvers of caramelized pecans.

  • x4 Grain Dentelle

    Milk chocolate praliné with silvers of crispy crêpes.

  • x4 Praliné Mendiant

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

  • x4 Praliné Noisette

    Hazelnut praliné with silvers of hazelnuts from Piedmont. 

Tasting

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.

Ingredients

dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (E322 SOY lecithin), vanilla natural flavouring), sugar, HAZELNUTS, ALMONDS, PECAN nuts, MILK chocolate (sugar, whole MILK powder, cocoa butter, cocoa paste, emulsifier (E322 SOY lecithin)), butter (MILK), cocoa butter, PISTAHIOS, wheat flour (GLUTEN), orange, salt, skimmed MILK powder, whole MILK powder, ALMOND powder, emulsifier (E322 SOY lecithin), vanilla natural flavouring, water, food colouring (E150a caramel i), barley malt extract (GLUTEN), barley germ powder, concentrate (radish, apple, blackcurrant), cocoa paste. 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) : 570, Energy (kJ) : 2369, Total Fat (g) : 39.1, Saturated fatty acids (g) : 14.1, Total carbohydrate (g) : 49, Sugar (g) : 42.1, Proteins (g) : 9, Salt (g) : 0.08

Allergens

This product contains

  • Gluten
  • Nuts
  • Milk
  • Soya

This product may contain

  • Egg
  • Peanut

Craftsmanship and meticulous cooking

La Maison du Chocolat's praliné boasts a signature flavor, created by Robert Linxe, its founder: an initial taste of cooked caramel gives way to intense notes of nuts. He took the cooking process to new heights, whilst focusing on removing as much sugar as possible to preserve the essence of the nuts.
The entire process involves 3 stages and lasts 72 hours. The praliné mixture features nuts, chocolate, and inclusions and particular attention is paid to its texture: it crystallizes quickly and is sensitive to temperature variations. Its crunchy texture must be maintained without the mixture drying out; it must be covered without melting. The process requires precise temperatures: 16 and 21 degrees.
The praliné's balanced flavor lies in dried fruit and perfectly cooked sugar. Experience is essential to identify when the ultimate taste has developed, before the dreaded bitterness sets in: chocolatiers judge this by eye, waiting for the steam to turn "blue". Fact or fiction? Find out as you savor the pralinés Collection.

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