Gourmet

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Provence

The result is a small masterpiece, a perfect balance that will take you far… In Provence, in the boundless lavender fields. A melting lavender ganache with orange notes will be released under a casket of the finest Ruby chocolate.

Cognac and Pear Diamonds

A crunchy caramel shell, furrowed by a strong streak of cocoa mass, embraces a warm cognac and pear filling. Each element is distinct but together they give a surprising and reassuring combination

Ruby heart, Coconut and Red Fruits

Subtle nuances softly pass from the most intense ruby, donated by ripe red fruits, to the slightly more delicate rose offered by Ruby chocolate, up to slip on a white and fresh note of coconut that transports us directly to a dreamed Caribbean beach.

Dark chocolate heart with Orange and Chilli

Extra dark chocolate contains a heart in which notes of orange and chilli vibrate: the right composition to get out of the usual equilibrium.

Gianduiotto with truffles

The noble white truffle gives gianduiotto, stronghold of the world of chocolate, a new and surprising connotation. It insists on the nonchalance of its classic consistency but with a note to be discovered.

Balsamic vinegar barrel

From the most attentive collectors of Italy comes the truffle, looking forward to being involved with equally remarkable ingredients, to forge the "Truffle Praline". Scents of comfortable autumn undergrowth will pervade your nostrils from the first meeting.

Truffle Praline

From the most attentive collectors of Italy comes the truffle, looking forward to being involved with just as much notable ingredients, to forge the "Truffle Praline". Scents of comfortable autumn undergrowth will pervade your nostrils from the first meeting.

Biancubotto with bergamot

The exuberant personality of bergamot is expressed in different forms: a syrup makes up the heart of the biancubotto which is enriched at the top with candied citrus.