Red Cherry Gift Box 8 chocolates

Gift box filled with 8 chocolates including an exclusive ganache with cherry.
Weight: 0.057kg
Dimensions : 12,2 cm x 8,5 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...

A star fruit of spring days, the sun-kissed cherry imbue the latest fruit ganache of Nicolas Cloiseau with alluring subtleties. A smooth ganache with fresh red cherry notes, followed by the dark chocolate melting texture spiced with some milk chocolate, and covered with 56% dark chocolate. Two cherry ganaches add a dash of color to this assortment of iconic Maison chocolates. Don't miss out on this fleeting spring fruit sensation.

The composition of our 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.
  • Price per kilo: €280.70/kg
  • Storage temperature: 18 °C

In this box


Smooth almond hazelnut praliné and Gianduja hazelnuts.

Almond Hazelnut praliné with crushed hazelnuts and grains of Maldon Sea Salt. 

Milk chocolate praliné with silvers of crispy crêpes.

Praliné with almonds and hazelnuts with silvers of roasted almonds.

Milk chocolate praliné with silvers of crispy crêpes.


Robust dark chocolate ganache.

Milk chocolate ganache. 

Smooth dark chocolate ganache with red cherry purée.


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), sugar, hazelnuts, almonds, cherry (puree, juice), cream (milk), whole milk, pear juice concentrate, texturizer (sorbitol), glucose syrup, cocoa paste, cocoa butter, wheat flour (gluten), whole milk powder, natural flavouring (vanilla, cherry), salt, skimmed milk powder, acidity regulator (citric acid), food colouring (caramel, curcumin, carmines), barley malt extract (gluten).
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) : 536, Calories (kJ) : 2231, Total Fat (g) : 35, Saturated Fat (g) : 17, Total Carbohydrate (g) : 48, Total sugar (g) : 42, Protein (g) : 8, Salt (g) : 0,08


This product contains

  • Milk
  • Nuts
  • Gluten

This product may contain

  • Egg
  • Peanut
  • Soya

Skills and fine craftsmanship

La Maison du Chocolat's delicate chocolates with powerful flavors and airy textures transform chocolate into a truly emotional experience. Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, is responsible for this signature taste, striving to find the ideal combination of chocolate, spices, and fruit to convey the result in a few grams of chocolate. Precisely measured cocoa beans reveal notes of fruity, sharp chocolate, evoking roasted, ripe, and almost candied fruit. This subtle combination is La Maison du Chocolat's hallmark. Carefully chosen chocolates are individually added by hand to stunning recyclable cardboard boxes, wrapped in ribbon, available in a range of shades to reflect the brand's iconic style. The feel of paper, reminiscent of full grain leather, a cream-colored ribbon, an emphatic, decorative trim: all signs of La Maison du Chocolat's style, all part of the brand's Indulgence Collections, transforming the ephemeral pleasure of chocolate into an object which inspires real emotion.