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Pralinés Gift Box 2 pieces
The Maison praliné is one of the signature flavors of Robert Linxe, founder of La Maison du Chocolat. The 3 day creation process begins with homemade caramel enveloping roasted nuts, followed by crystallization, cutting, coating, and decoration. The caramelized nuts are crushed or ground to smooth paste and mixed with fine ingredients fleur de sel or crispy crêpe dentelle. The result is a variety of textures crunchy, melty, crispy and silky with nutty, caramel base notes.
Crafted in small batches, each piece is meticulously hand-cut, coated, and decorated using traditional methods within the outskirts of Paris at our chocolate atelier in Nanterre, France.
100% cardboard, 100% recyclable (excluding ribbon).
Enjoy our chocolate at a room temperature of 20°C, accompany your tasting with mineral water to allow the flavors of the chocolate to best express themselves. We recommend storing our chocolate in a dry, cool environment (18°C) in their original packaging. If refrigerated, please bring the chocolate to room temperature for approximately 30 minutes prior to serving.
The Maison praliné is one of the signature flavors of Robert Linxe, founder of La Maison du Chocolat. The 3 day creation process begins with homemade caramel enveloping roasted nuts, followed by crystallization, cutting, coating, and decoration. The caramelized nuts are crushed or ground to smooth paste and mixed with fine ingredients fleur de sel or crispy crêpe dentelle. The result is a variety of textures crunchy, melty, crispy and silky with nutty, caramel base notes.
Crafted in small batches, each piece is meticulously hand-cut, coated, and decorated using traditional methods within the outskirts of Paris at our chocolate atelier in Nanterre, France.
100% cardboard, 100% recyclable (excluding ribbon).
Enjoy our chocolate at a room temperature of 20°C, accompany your tasting with mineral water to allow the flavors of the chocolate to best express themselves. We recommend storing our chocolate in a dry, cool environment (18°C) in their original packaging. If refrigerated, please bring the chocolate to room temperature for approximately 30 minutes prior to serving.
Parisian Savoir-Faire
x1 Carya
Pecan praliné with slivers of caramelized pecan.
x1 Palmira
Almond hazelnut praliné with caramelized grated coconut.
Founded in Paris 1977 from the creative energy of visionary chocolatier, Robert Linxe. This "ganache wizard" was the first to express chocolate in all its nuances, freed from an excess of cream and sugar. More than 45 years later, La Maison continues to embody the ingenuity of its founder through a passionate team of chocolatiers led by chef créateur Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier.
The creations of La Maison du Chocolat are born out of Parisian savior-faire, 100% handmade with natural ingredients and traceable cacao. Timeless, audacious, and committed as ever La Maison du Chocolat works with equitable and sustainable cacao sectors to protect nature and those who cultivate it.
