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Pralines Collections 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 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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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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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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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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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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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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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 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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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 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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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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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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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 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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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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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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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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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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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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