Snacking Connoisseur Selection

Chocolate, Praline and biscuit with cruchy, crackling or silky textures and vie with each other to be the best delicious; combined into one selection to take along wherever you go! 

Weight: 0.351lbs
$30.00

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A few words about
our creations...

When Nicolas Cloiseau plays with our cravings, nothing appears the same. His humorous antics reverberate in chocolate and take our breath away. He takes a nostalgic look back in time but always with an eye toward refinement. If you are going to turn snacking upside down, you had better do it in style. 

Always with a radical edge, his came up with "Amuse Barres"  with amazing attention to detail. A little, a lot and much intensity, flavor and gourmandise. 

A new excuse to snack everywhere, right away, all the time and whenever!

  • Optimal freshness* : 10 to 26 days *For optimal freshness please keep your chocolate in a sealed container in a cool dry area.
  • Price per kilo: $188.68/kg
  • Storage temperature: 60.8 °F

In this box

  • x1 Praline Choco Sticks Case

    Hazelnut Praline with slivers of biscuits, enrobed in dark chocolate perfect for on the go! 

  • x1 Amuse Barres Milk Chocolate

    Biscuit sable and almond hazelnut praline with slivers of roasted hazelnuts, puffed rice and slivers of crispy crepes enrobed in milk chocolate for everyone to enjoy.

  • x1 Amuse Barres Dark Chocolate

    Biscuit sable and almond hazelnut praline with pieces of roasted almonds, raisins, slivers of chocolate, enrobed in dark chocolate for everyone to enjoy. 

Tasting

Taste our chocolates at a room tempature of 68°F. Accompany your tasting with mineral water, to let the flavors of the chocolate express themselves at their best.

You can store our chocolates in a dry and cool place (64°F) in their original packaging, or in the tray at the bottom of your fridge, after protecting your box in a paper or plastic bag (in the latter case, take the chocolates out 30 minutes before tasting them).

Nutritional values

Nutrition Facts : Amount per serving :
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