CHOCOLATES
Guillaume Bichet's collection of chocolates
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.
Lime basil
Dark ganache lime and basil
Maracuja
Dark ganache passion fruit
Raspberry
Raspberry confit pure
Dark ganache Madagascar
Palet or
Dark ganache pure
Madagascar 64%
Emerald
Lemon Caramel
Rubis
Caramel passion fruit
Amber
Salted Caramel
Jasmine
Dark ganache
Jasmine tea infusion
Yuzu
Dark ganache
with yuzu
Mister Grey
Dark ganache
Earl Grey tea infusion
Araguani
Dark ganache pure
Venezuela 72%
Ruhm Raisin
Dark ganache
with rum and grapes
Helvetia
Milk chocolate
with double cream of Gruyère
Valencia milk
Praliné laminated
almonds house
Valencia black
Praliné laminated
almonds house
Pacane
Praliné pecan
homemade
Java
Dark ganache
cinnamon infusion
Taïnori
Dark ganache pure
Dominican Rep. 64%
Tonka
Dark ganache
Tonka beans infusion
Darjeeling
Dark ganache
Darjeeling tea infusion
Criolait
Milk chocolate 40%
Piedmont milk
Praliné hazelnut house
Piedmont black
Praliné hazelnut house
Abinao
Dark ganache blend Grands Crus 85%
Alpaco
Dark ganache pure
Ecuador 66%
Vanilla
Dark ganache
vanilla infusion
Coffee
Dark ganache
coffee infusion
Maya
65% verbena infusion,
milk chocolate ganache with lime, nougatine, honey grué
Corsica
Piedmont hazelnut praline,
Corsican clementine jelly, crunchy cocoa bean
Alizé
Black ganache pure Madagascar 68%,
cinnamon, raspberry, praline grué