Unique aromas, a thousand and one nuances of taste, cocoa beans carefully selected, the chocolates imagined in Guillaume Bichet's workshops are an invitation to sweet treats.
Dark ganache lime and basil
Dark ganache passion fruit
Raspberry confit pure
Dark ganache Madagascar
Dark ganache pure
Madagascar 64%
Lemon Caramel
Caramel passion fruit
Salted Caramel
Dark ganache
Jasmine tea infusion
with yuzu
Earl Grey tea infusion
Venezuela 72%
with rum and grapes
Milk chocolate
with double cream of Gruyère
Praliné laminated
almonds house
Praliné pecan
homemade
cinnamon infusion
Dominican Rep. 64%
Tonka beans infusion
Darjeeling tea infusion
Milk chocolate 40%
Praliné hazelnut house
Dark ganache blend Grands Crus 85%
Ecuador 66%
vanilla infusion
coffee infusion
65% verbena infusion,
milk chocolate ganache with lime, nougatine, honey grué
Piedmont hazelnut praline,
Corsican clementine jelly, crunchy cocoa bean
Black ganache pure Madagascar 68%,
cinnamon, raspberry, praline grué
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