La Classique
A curated library of chapters—origins, textures, and signatures—meant to be discovered piece by piece.
Atelier Authentique
Crafted to reveal the depth and character of fine cacao origins. From pure Guatemalan dark chocolate to Madagascar ganache scented with Tahiti vanilla, Vietnamese cacao infused with arabica coffee, and a smooth milk-and-dark chocolate ganache lifted by dry coriander, each creation offers a distinct expression and a beautifully lingering finish.
Inside:
• GRAND CRU DARK: Guatemala 73%
• FRAGRANCE: Panama 70% & Tahitian vanilla
• COSTA: Vietnam 70% & arabica coffee
• MUSC: Madagascar & dry coriander
Atelier de la Passion
A "light and shadow" collection that plays with contrast: silky milk-chocolate ganache alongside bold dark chocolate, punctuated by cacao nib crunch, fleur de sel caramel, and pistachio richness. Expect layered texture-creaminess first, then crisp or mineral notes-crafted for customers who enjoy complexity and a more gastronomic finish.
Inside:
• GRAND CRU MILK: Madagascar 43% milk
• AZTEC: Venezuela 70% & cocoa nibs
• SICILIAN: Madagascar 43% & pistachio
• ARMORIQUE: Salted butter caramel
Atelier du Voyage
A more adventurous chapter of the ganache world-tropical depth, peppery warmth, and bright citrus lift woven into dark chocolate. Expect a journey-like tasting that stays clean and refined in texture, with vivid aromatics from start to finish.
Inside:
• JAVA: Papua New Guinea 70% & Japanese long pepper
• NEPALI: Panama 70% & Himalayan tea
• CARIBBEAN: Jamaica 73%, rum & banana
• SENS: White 33%, cardamom & yuzu
L’Art du Rocher
A collection for texture lovers: rocher-style pieces with a crisp shell and a praliné heart, showcasing roasted nuts and toasted notes. Expect pronounced crunch, deep caramelized nuttiness, and a lingering roasted finish-each piece designed to "crackle" before it melts.
Inside:
• Rocher Almond - Pizzuta d’Avola almond praliné
• Rocher Hazelnut - Piedmont hazelnut praliné
• Rocher Coconut - Pecan coconut praliné
• Rocher Sesame - Sesame praliné and puffed rice
La Carre Couture
Two bold cubes dedicated to praliné craftsmanship: one built around Sicilian pistachio, the other around Piedmont hazelnut. Expect a generous bite, a clean snap, and a slow melt into roasted, nutty richness-comforting, polished, and intensely satisfying.
Inside:
• Cubo Pistachio - A Sicilian pistachio praliné, enrobed in a shell of dark chocolate
• Cubo Hazelnut - A Piedmont hazelnut praliné, enrobed in a shell of single-origin milk chocolate
Atelier des Découvertes
The best way to explore the house style in one box: a curated assortment of 12 flavours spanning ganaches, pralinés, fruit notes, and infused profiles. Expect variety and pacing-lighter, brighter pieces alongside deeper, darker ones-so customers can discover favourites and understand the full range of craftsmanship.
Inside:
• GRAND CRU DARK: Guatemala 73%
• FRAGRANCE: Panama 70% & Tahitian vanilla
• COSTA: Vietnam 70% & arabica coffee
• MUSC: Madagascar & dry coriander
• GRAND CRU MILK: Madagascar 43% milk
• AZTEC: Venezuela 70% & cocoa nibs
• SICILIAN: Madagascar 43% & pistachio
• ARMORIQUE: Salted butter caramel
• JAVA: Papua New Guinea 70% & Japanese long pepper
• NEPALI: Panama 70% & Himalayan tea
• CARIBBEAN: Jamaica 73%, rum & banana
• SENS: White 33%, cardamom & yuzu