What is praliné chocolate ?

Praliné is the result of a complex process: hazelnuts or almonds are roasted, before water and sugar are added. A kind of nougatine is created; it's then crushed and mixed to achieve a smooth, liquid texture. The chocolatier then adds cocoa butter to form the praliné needed to make the praliné chocolate.

MAKING PRALINÉ CHOCOLATE

Our praliné chocolate recipe is the result of decades of work. Our praliné is plain or mixed with one of a wide range of flavors, including roasted almond and wafer biscuit.

Pralinés Gift box 20 pieces

Enjoy the delicious taste of our renowned pralinés

$610.00
Momentarily unavailable

OUR PRALINÉ CHOCOLATE RANGE 

Our praliné chocolates are available in dark or milk praliné. They are filled with hazelnuts, gianduja, coconut, and pecans.

Rochers Gift Box 24 pieces

Enjoy the decadent pleasure of our praliné rochers, delicately covered in dark or milk chocolate. Fans of gourmet chocolate will love this collection's beautifully round box, whatever the occasion

$670.00

Gesture Gift Box 20 pieces

Treat yourself to our delicious Indulgence collections. La Maison du Chocolat offers 5 different sizes, containing 2, 6, 10,16 and 20 chocolates to delight your taste buds.

$625.00
Momentarily unavailable

Pécan Blondinet

Caramelized, melt-in-the-mouth white chocolate and milk chocolate with crunchy pecans are subtly combined in two delicious layers to create this reinvented chocolate bar, presented in a luxurious turquoise box

$180.00

Cavale Fruits Secs

A crunchy mixture of almonds, pistachios and hazelnuts on a thin layer of dark chocolate, creating the perfect bar to share, presented in an elegant and brightly colored box.

$180.00

OUR CHOCOLATE

COLLECTION

Discover in our signature boxes topped with chocolate candies and / or truffles and our elegant hat boxes, a whole range of chocolate creations varying flavours and appearances to delight the eyes and taste buds. So many refined and gourmet incarnations of our vision of chocolate served today by the talent and experience of Nicolas Cloiseau.