Ballotin of Belgian luxury chocolates with gold-coloured ribbon, 250 g

Ballotin of Belgian luxury chocolates, 250 g, beautifully gift-wrapped with a gold-coloured ribbon. No preservatives. Exceptional quality.

• The perfect gift for any occasion – or simply to enjoy yourself. Beautifully wrapped, with a real fabric ribbon. Discover the exquisite world of flavours in this luxury box. 16 Belgian chocolates made from the finest natural ingredients
• Free from colours and preservatives. Rainforest Alliance Certified. 50% less plastic packaging thanks to an innovative flow pack
• Divine. White chocolate with a melt-in-the-mouth praliné filling and caramelised nuts. Heavenly indulgence! Trimandel. The finest white chocolate encases a creamy praliné filling. Pure almond bliss! Cuvette. Melt-in-the-mouth milk chocolate with a seductive praliné-caramel filling. A first-class moment of indulgence! Brasil. Fine milk chocolate with a velvety praliné filling. A hint of Brazilian passion!
• Palmier. Milk chocolate meets an exotic coconut ganache. A sensual treat with a tropical touch! Surprise. A creamy praliné filling with caramelised nuts, encased in delicate milk chocolate. A delicious surprise! Hexagon. Intense indulgence: dark chocolate with a fine praliné filling. For true chocolate lovers! Pyramid. Luxurious dark chocolate with an exquisite praliné filling. A taste experience full of character!
• Belgium is the home of the chocolatier’s art. Belgian chocolates enjoy a worldwide reputation as a luxury product

Terms at a glance

Praline or praliné? In German, “Praline” refers to a single filled chocolate. “Praliné”, on the other hand, is a filling: a roasted mixture of nuts and sugar, usually made from hazelnuts or almonds, ground into a fine paste. In French, a filled chocolate is called bonbon de chocolat or chocolat fourré – there, praline refers only to the confection made from sugar-roasted nuts.

Belgian chocolate makers work mainly with fine-flavour cocoa varieties and with couverture: it contains at least 31% cocoa butter, makes the outer shell thin and crisp, and ensures that the chocolate melts on the tongue instead of turning sticky.

Caramel and salted butter – soft caramel as a filling, especially the Breton version made with salted butter (caramel au beurre salé), has been an international standard since the 1990s. The salt lifts the caramel notes and keeps the sweetness from tasting one-dimensional. A mark of quality: the caramel should still flow slightly when you bite into it, rather than being rubbery.

The assortment in this box is built on praliné – from the white couverture of Divine and Trimandel through the milk chocolate of Brasil and Surprise to the dark chocolate of Hexagon and Pyramid. Cuvette combines praliné with caramel, while Palmier relies on a coconut ganache.

Further terms – gianduja, fruit fillings, beurre d’Isigny, marzipan – are explained in our glossary of technical terms.