Chocolate Bonbons 125g

Our ganache is a mixture of heated fresh cream and hot chocolate. We use the double cream of the Gruyère region, into which we pour chocolate. Depending on the recipe, this ganache can be pure, it is a "palet or" or contain particular flavours (aniseed, mint, caramel, coffee, rum, five spices) that we infuse into the cream.

The inside of the chocolate candy can also be made of the best almond or chocolate paste and dried fruit (almonds or hazelnuts).

This soft and homogeneous mixture is left to rest for 24 hours before being manually broken down into small portions the size of a candy, which are then coated with a thin layer of chocolate.

The handmade chocolate candies are light and melting. They should be eaten at room temperature within a few days of being made and kept cool and dry.

Best consumed within 10 days


100% Swiss Made
In Fribourg since 1901
Gift ideas
For every occasion
Any questions?
Free delivery
From 50 chf of order

Ingredients: sugar, cocoa mass, cocoa butter, almonds, double cream 45%, whole cream 35%,pistachio almond paste(almond, sugar, pistachio, water, invert sugar, ethanol), whole milk powder, candied orange peel (orange, sugar, glucose syrup), candied ginger (ginger, sugar, glucose syrup, dextrose), pecan praline(pecan, sugar, natural vanilla extract, emulsifier ( soya lecithin)), invert sugar, skimmed milk powder, hazelnuts, sorbitol, melted butter, passion fruit pulp, whey powder, glucose syrup, pruned pistachio, cocoa bean slivers, caramelisedalmond slivers(almonds, sugar,barley malt, glucose, honey), wafer chips ( wheat flour, sugar, margarine (vegetable fat (palm, rapeseed and coconut), melted butter, glucose, salt) skimmed milk powder, egg, dextrose, lactose, milk protein, salt, emulsifier ( soya lecithin), flavourings), coffee, edelweiss alcohol, emulsifier ( soya lecithin), natural vanilla flavouring, malt extract(barley), butter olein, saffron, flavourings, decoration : natural colourings (curcumin, paprika extract), colourings (E171, E172, E172ii, E470b). May contain traces of nuts, cashew nuts, macadamia nuts, mustard, celery and sesame. Cocoa: 63% minimum in dark chocolate, 36% minimum in milk chocolate, 30% minimum in caramelised white milk chocolate, 29% minimum in white chocolate. Contains alcohol.

Energy KJ
Energy kcal
Of which saturated fatty acids
Of which sugars
Cacao 29-63
Storage temperature 16-20°
Deadline 10 Days/Tage

You will also like