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1, 2, 3… je craque
Attention, attention, warn three claws on the dark or milk slab - may this praliné be made with almond or hazelnut, one, two, you crunch, you can’t resist.]]>
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1, 2, 3… je craque
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1, 2, 3… je craque Lait
Attention, attention, warn three claws on the dark or milk slab - may this praliné be made with almond or hazelnut, one, two, you crunch, you can’t resist.]]>
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1, 2, 3… je craque Lait
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Ardent
To warm itself in winter : in the praliné we find all the spices skillfully measured in the Christmas cakes : honey, anise, cinnamon, coriander, clove. Warm atmosphere in this alive jewel, magnificently printed of ochre and orange.]]>
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Ardent
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Avalanche
A Praliné with a texture as confusing as disarming: to discover absolutely. After the cooked passion fruit will succeed the candied orange and just before fainting the crisp-crunchy rice crispies. Avalanche in the mouth guaranteed.]]>
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Avalanche
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Baya
Thanks to Franck Kestener’s genius, another new gustative experience. Sometimes orange, sometimes cocoa, these two flavors walk, side by side, on a scheming layer of coffee but never mix.]]>
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Baya
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Cacahuétine
Swelled and filled with peanuts, the chocolate already invites to be crunched. Inside, a fine and impish peanuts Praliné. Tender and mischievous.]]>
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Cacahuétine
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Caracas
A well revisited classic : The coconut praliné. Sound and resound the harmonies of coconut splashed with caramel, in a tender almonds praliné.]]>
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Caracas
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Carmen
The Cointreau, while knowing how to become very discreet in this praliné, increases the softness of the hazelnuts and gives up a very bright and cheerful flavor.]]>
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Carmen
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César
Provencal stop-over with this heart of dark ganache, among the virile notes of the olive oil, of the dark chocolate and those, the more subtle and fresh, of the laurel.]]>
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César
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Corolle
The coating breaks clean under the tooth, revealing its fresh and chiselled flavor of chocolate. The praliné mocha blooms and bursts into tender, creamy, velvety corollas of cocoa flowers and hazelnut.
Available: dark or milk chocolate.]]>
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Corolle
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Corolle Lait
The coating breaks clean under the tooth, revealing its fresh and chiselled flavor of chocolate. The praliné mocha blooms and bursts into tender, creamy, velvety corollas of cocoa flowers and hazelnut. Available: dark or milk chocolate.]]>
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Corolle Lait
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Démoniaque
Certainly diabolic : the tarragon raises the lime which enhances the chocolate, all in a rough and solid dark slab.]]>
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Démoniaque
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Ecailles
Oh, this scheming dark chocolate, plated with reptile scales ... Snake, turtle or crocodile ? Thus, just crunch the brown scales and discover this ganache smacking the caramel and the vanilla, and elaborated with premium cocoa beans (Ecuador, Trinitad & Tobago, Madagascar and Ivory Coast).]]>
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Ecailles
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Eclats
You like the hazelnuts, Piedmontese of course, hey here they are, everywhere, all around : shattered under the chocolate, inside, warm in the heart of the Gianduja hazelnuts.
Sparkles and crashing of small delights in the mouth. Available : milk or dark chocolate.]]>
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Eclats
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Eclats Lait
You like the hazelnuts, Piedmontese of course, hey here they are, everywhere, all around : shattered under the chocolate, inside, warm in the heart of the Gianduja hazelnuts.
Sparkles and crashing of small delights in the mouth. Available : milk or dark chocolate.]]>
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Eclipse
A dance step, so light and the almond paste slides towards the coffee ; hardly if we notice it, hardly if we realize… the strong stature of the dark chocolate. A desire of more.]]>
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Eclipse
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Ecorce de tendresse
Oh, the schemer milk chocolate, quite sticked with reptilian scales... Let this time the milk scales crack again : inside the peel of cinnamon let’s glimpse all its tenderness.]]>
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Ecorce de tendresse
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Effrontéementhe
Once again a subtle mix of freshly picked mint, and the strong aroma of the dark chocolate and the smooth cream of the ganache. So precise. Terribly insolent.]]>
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Effrontéementhe
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Emeraude
Secret and sensual alchemy under a green dome… Enhanced with mint, the lime creates a palace of crystal and citrus fruits were seep through all the smoothness of the ganache.]]>
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Emeraude
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Enlacé de lait
When this delicate slab of dandy chocolate, all laced with dark or milk threads, will reveal its tender heart, it will embrace you, and hug you forever. And you will come back to it.]]>
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Enlacé de lait
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Enlacé de noir
When this delicate slab of dandy chocolate, all laced with dark or milk threads, will reveal its tender heart, it will embrace you, and hug you forever. And you will come back to it.]]>
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Enlacé de noir
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Equilibre
The sensual pleasure of a ganache elaborated with Venezuelan origin beans origin which characterizes its powerful aroma, a slightly acid hint and its beautiful length in mouth. A perfect balance.]]>
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Equilibre
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Indécence
Another very dark, but very feminine shell. So mossy of old rum, this divine ganache will make you turn the senses.]]>
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Indécence
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Innocence
Charming square delicately marbled by cream in its heart. Here, Franck selected the Tahiti vanilla which releases at the end of tasting heady and peppery notes.]]>
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Innocence
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Maternel
So soft, so simple but so delicious : a creamy ganache coated with milk chocolate. The reminiscent taste of the childhood.]]>
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Maternel
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Mistral
Under a dark chocolate, the Madagascan ganache reveals the fine and delicate notes of thyme. Mingled to warmer tones of lemon zest. An explosion of flavors reminiscent of Provence.]]>
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Mistral
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Nostalgie
Drawn with soft dotted lines on the Dominican Republic chocolate… the wheel of its bike. It is a true childhood memory that Franck Kestener reveals us here, still crisping of brown sugar, of fleur de sel, strengthened by the powerful aroma of the hazelnut.]]>
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Nostalgie
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Palerme
Palermo delights and amazes. Then satisfies everyone. Coated with dark or with milk, this delicate creation warm and flavored WITHOUT SUGAR refreshes pleasantly the palate while emphasizing - and this is the most incredible - the taste of the hazelnut in the heart of the small slab.]]>
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Palerme
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Palerme Lait
Palermo delights and amazes. Then satisfies everyone. Coated with dark or with milk, this delicate creation warm and flavored WITHOUT SUGAR refreshes pleasantly the palate while emphasizing - and this is the most incredible - the taste of the hazelnut in the heart of the small slab.]]>
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Palerme Lait
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Perle de Lorraine
Rounded, hardened as an almond, polished by hexagonal facets, bronzed by caramel ; we are amazed, wondered constantly by this creation, alive and sun burned. The red shell crushes under the tooth, then blooms the Mirabelle plum generous and sun-kissed, immediately intensified with a caramel crisp praliné more intense.]]>
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Perle de Lorraine
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Privilège
Gently, the ginger and the cinnamon enhance delicately the pure almonds praliné of Marcona. This exotic travelling ends on puffed rice. If you appreciate the sophisticated flavor of the ginger, taste the ganache Charm, you will be delighted…]]>
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Privilège
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Pulpeuse
A deep dark chocolate made with grands crus (Trinity, Tobago, Ecuador, Madagascar and Ivory Coast) but with a smooth raspberry ganache of which Franck took off the fresh cream for some raspberry pulp. We remain miraculously suspended between the intense fruit and the powerful aroma of the cocoa: a perfect balance.]]>
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Pulpeuse
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P’tit Gibus Orange
Under its almond paste, P'tit Gibus hides another fruit : orange or passion fruit. We swing between the tenderness of the almond, the freshness of the fruit and the robustness of the dark chocolate. Hat off, as we say.]]>
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P’tit Gibus Orange
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P’tit Gibus Passion
Under its almond paste, P'tit Gibus hides another fruit : orange or passion fruit. We swing between the tenderness of the almond, the freshness of the fruit and the robustness of the dark chocolate. Hat off, as we say.]]>
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P’tit Gibus Passion
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Quintessence
Creation awarded with the “Grand Prix International de la Chocolaterie” (International Grand Prix of Confectionery) In a praliné, Franck Kestener managed the tour de force to preserve the pure and blond soul of the almond... Original.]]>
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Quintessence
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Rendez vous de nuit
So small, so thin, this tender rendezvous with a praliné almond- hazelnut just puffed with rice. A promise to meet again ? In the daytime or by night.]]>
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Rendez-vous de nuit
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Rubis
Wild notes of raspberry and juniper berries : this smooth ganache invites to a loving promenade in the undergrowth...]]>
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Rubis
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Sortilège
Alchemist of spices and chocolate, Franck still delights us... In this creation sprinkled with gold laces, the ginger was delicately infused into the ganache. Captivating. Find also the ginger in the praliné Privilege...]]>
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Sortilège
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Sunflowers
The thin shell of dark chocolate breaks… And it is a strange sunbeam, such a warm and sensual aroma, diffused by the roasted sunflower seeds which shall blaze you up…]]>
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Sunflowers
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Tendre Tatin
Inlayed with cinnamon, the heart reveals a ganache made up "Tarte Tatin" unctuous of butter and caramelized apples. Surprising flavor of yesteryear.]]>
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Tendre Tatin
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Timidithé
While knowing how to be very discreet, some tea infused in the ganache developing its aromas delicately. Sensuality very, very sophisticated.]]>
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Timidithé
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Topaze
Associated with the pear, this last creation spreads out unctuousness and softness never equaled. Surprising saffron exalting this last Kestener creation...]]>
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Topaze
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Tornade
A squall in mouth with this delicate praliné of Iranian pistachio nuts enhanced with coriander. You will stay speechless among the green notes strewed with sun on an ebony ground.]]>
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Tornade
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Vertige
Under a plump shell of milk, we succumb, fall, falls sheer in the sparkling wine tenderly flavoured of the Marc de Gewurztraminer. Cling on. Vertiginous and dangerous.]]>
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Vertige
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Zeste de jalousie
Emotional miracle of this nice couple : the impressive dark chocolate married to a sweet and creamy ganache with lemon zest, a little yellow striped... Just a hint of jealousy.]]>
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Zeste de jalousie
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