Dark Chocolate Praline Eggs Treats Case - Corporate Gifts
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Delivery in France and in Europe
Available - From 12 March
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Messenger Delivery in Paris and close suburbs
Available - From 12 March
Message card available in shipping page
Gift bag available in cart page
Other available formats
ECO-DESIGNED PACKAGING
We take a minimalist approach to our packaging, eliminating excess and reducing plastic as much as possible.
RESPONSIBLE SOURCING
Our ingredients are guaranteed free from artificial colors and flavors, GMOs, and palm oil.
We are dedicated to the freshness and taste of our products.
7,3 cm x 7,3 cm x 7,3 cm
132,69 €/Kg
7,3 cm x 7,3 cm x 7,3 cm
132,69 €/Kg
For an optimal experience, enjoy our chocolates at room temperature, ideally around 20°C. Pair them with mineral water to fully reveal the richness of their aromas. Store your chocolates in a cool, dry place (around 18°C), away from light, in their original packaging. If you need to place them in the lower part of the refrigerator, protect the box in a paper or plastic bag. Remember to take them out 30 minutes before tasting so they can regain all their finesse.
- Optimal consumption duration* : From 8 to 58 days
*Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
- Storage temperature : 18°C
311883
sugar, cocoa beans, hazelnut, cocoa butter, sweet almonds, butter (milk), whole milk powder, emulsifier (sunflower lecithin), natural flavouring (vanilla natural extract) Dark chocolate contains: cocoa solids 56% minimum
Average nutritional values per 100g : Calories (Kcal) : 549, Calories (kJ) : 2285, Total Fat (g) : 34, Saturated Fat (g) : 15, Total Carbohydrate (g) : 48, Total sugar (g) : 45, Protein (g) : 7.5, Salt (g) : 0.03
This product contains
Nuts Milk
This product may contain
Peanut Gluten Egg Sesame Soy
La Maison du Chocolat Craftsmanship
Praliné is one of the signature flavours of Robert Linxe, founder of La Maison du Chocolat. He sought a deeply cooked caramel, keeping sugar to the bare minimum to let the nuts speak for themselves. This balance guides every recipe—almond, hazelnut, gianduja sometimes enhanced with biscuit pieces or crushed hazelnuts. The milk‑chocolate coating brings biscuit‑like notes. A precise approach, crafted to offer a consistently refined tasting experience, piece after piece.
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