Because Easter is all about egg hunts and gourmandise, let’s begin by what is essential: the Egg Case contains a selection of four praliné egg recipes created by Nicolas Cloiseau, Master Chef Creator of La Maison du Chocolat. Simply irresistible… there is not just one, but many pralinés at Maison. We love the milk Praliné Eggs with slivers of almonds (gold), the Maison milk Praliné Eggs with slivers of crispy crêpes (pinky golden), the Praliné Gianduja with hazelnuts (fuchsia pink), and the crunchy dark Praliné Eggs with roasted half almond/half hazelnut (dark brown). More than ever, here the nuts dominate this chocolate gourmandise with a gourmand heart. Available in milk, dark or assorted in packaging 100% recyclable.
Best consumption period* : From 8 to 58 days after purchase*Optimal duration of consumption as well as the date indicated on the back of the product are
Price per kilo: $2.00/kg
Storage temperature: 18 °C
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.