Chocolat à Boire – Gianduja Drinking Pod

Tasting Tips

To fully appreciate all the subtle notes of our traditional chocolates, enjoy them in a calm setting, at an ideal room temperature of 20 to 21 °C.

Let the chocolate melt slowly in your mouth to reveal its full aromatic richness — the intensity of the cocoa, the delicacy of the pralines, the smoothness of the ganaches, and the perfect balance of textures.

A simple glass of mineral water between each bite helps preserve the purity of the flavors.

Storage Tips

Our chocolates are handcrafted without preservatives to maintain the quality and authenticity of the ingredients.

Store them in a cool, dry place away from light, at a stable temperature of 18 °C.

If storing in the refrigerator, place the box inside a sealed paper or plastic bag to protect it from humidity. Remove the chocolates 30 minutes before tasting to allow the aromas to fully develop.

• Storage temperature: 18 °C
• Optimal shelf life (best before): 6 weeks

The best-before date ensures optimal texture and flavor intensity. Beyond this period, the chocolates remain safe to enjoy but may lose a little of their delicate taste.

Copeaux de chocolat Gianduja
Ingrédients: chocolat noir (masse de cacao, sucre, beurre de cacao, émulsifiant: lécithine de SOJA, arôme naturel de vanille) 69.2%, gianduja (sucre, NOISETTES (min. 8.3%), beurre de cacao, LAIT entier en poudre, masse de cacao, émulsifiant: lécithine de SOJA, arôme naturel de vanille) 23%, poudre de cacao.
Traces possibles d'autres fruits à coque.