The Flowing Heart Box

The Easter Collection is created in an artisanal way by David Wesmaël and our chocolatiers in the Landévant laboratory in Brittany. The inspiration “Entre Mer & Terre” comes from Brittany and the Quiberon peninsula, where Mr. Le Roux created Salted Butter Caramel. Three Old-Fashioned Praline Eggs, 2 Milk and 1 Dark, coated in a constellation of gold flakes. Faithful to the heritage handed down by Mr. Le Roux, the recipe for our Traditional Praliné offers Almond and Hazelnut from Piedmont in a major caramelized note with a crunchy texture. The flowing and melting heart of Salted Butter Caramel from Brittany brings smoothness, with a creamy taste and long finish. Soft in the mouth and melting, the shell is made with M. Le Roux's Signature Chocolate: Cœur Coulant Noir: 62% cocoa, balanced and round with floral and woody notes of dried fruits, enhanced by the delicate charm of natural Vanilla. Cœur Coulant Lait: 39% cocoa, a subtle blend of Grands Crus Guanaja and Madagascar Tannéa embellished with a chocolate base with creamy notes. Store in a dry place away from heat sources. Net Weight: 165g