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
Twigs Gift Box 20 chocolates
The subtlety of pralinés is showcased in an elegant box, dedicated to decadence. An airy mousse, a crunchy chocolate covering, and bold flavors are the hallmarks of four sophisticated recipes which are cooked to perfection to create a delicately sweet treat which boasts the rich taste of chocolate.
Within the dark pralinés made with wafer biscuit, you'll find a hazelnut mousse pralinés which features crispy nut pieces, all underneath a covering of intense dark chocolate, combining savory and biscuity notes to create the ultimate stylish treat. Caramelized biscuit pralinés contain almond and hazelnut pralinés with a mousse-like texture and caramelized biscuit pieces and are covered with irresistible dark chocolate with subtle milky notes. Roasted coconut milk pralinés are deliciously and surprisingly creamy, featuring toasted notes and hints of biscuit and chocolate. And pecan milk pralinés whipped with silvers of caramelized pecans enrobed in milk chocolate. Each praliné daringly combines a mousse made with almonds and grated and caramelized coconut, underneath a layer of milk chocolate. Three recipes, three slender pralinés with iconic flavors.
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.
The subtlety of pralinés is showcased in an elegant box, dedicated to decadence. An airy mousse, a crunchy chocolate covering, and bold flavors are the hallmarks of four sophisticated recipes which are cooked to perfection to create a delicately sweet treat which boasts the rich taste of chocolate.
Within the dark pralinés made with wafer biscuit, you'll find a hazelnut mousse pralinés which features crispy nut pieces, all underneath a covering of intense dark chocolate, combining savory and biscuity notes to create the ultimate stylish treat. Caramelized biscuit pralinés contain almond and hazelnut pralinés with a mousse-like texture and caramelized biscuit pieces and are covered with irresistible dark chocolate with subtle milky notes. Roasted coconut milk pralinés are deliciously and surprisingly creamy, featuring toasted notes and hints of biscuit and chocolate. And pecan milk pralinés whipped with silvers of caramelized pecans enrobed in milk chocolate. Each praliné daringly combines a mousse made with almonds and grated and caramelized coconut, underneath a layer of milk chocolate. Three recipes, three slender pralinés with iconic flavors.
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 Dark chocolate praline caramelised biscuit
Hazelnut praliné, whipped with slivers of caramelised wafers enrobed in dark chocolate.
x5 Milk chocolate praline roasted coconut
Almond praline, whipped caramelised grated coconut enrobed in milk chocolate.
x5 Dark chocolate praline crêpe dentelle
Hazelnut praliné, whipped with silver crispy crêpes enrobed in dark chocolate.
x5 Praliné Lait Pécan
Pecan praliné, whipped with silvers of caramelized pecans enrobed in milk chocolate.
The recent acquisition of a water-jet cutting system has given Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de Monde, new opportunities to create unique flavors. Although the melt-in-the-mouth texture of our chocolates is mostly created by hand with the "Guitar" (guitar strings stretched across a frame), the brand's slender sticks require the incredibly precise cutting of whole nuts, nougatine and Swiss rochers for an even more delicious treat.
