Aux 3 Chocolats

Manon

A walnuts floating in a coffee cream of Gianduja.

A delicious fondant with a sip of alcohol raspberry.

An unusual mix with the infusion chocolate Chai tea.

É bark of orange coated in chocolate.

A chocolate mistelle Strawberry Valentine's Day.

An unusual twist to the palate: the orange cream.

An irresistible duo of chocolate and hazelnut cream.

A chocolate shell filled with creamy caramel coffee.

A mouthful raised by a ganache cinnamon infusion.

A surprising blend of flavors with this mouthful lavender grown in Quebec.

A homemade caramel swirl to dissolve slowly.

A tasty cream pear.

A rich coffee cream in a chocolate mold.

A delight filled with raspberry cream.

A ganache flavored with mint.

Hard not melt before the bite with maple butter at us.

Chocolate and port? An amalgam of choice in one bite.

A perfect combination of salty sweet with caramel fleur de sel.

A mixture creamy caramel and raspberry ganache.

A pecan floating in a velvety caramel.

The pure pleasure of chocolate inside and outside of a chocolate ganache.

A mixture of mocha ganache and praline.

Also known as the Royal Palace, this chocolate is made of a crispy hazelnut.

A duo of praline and gianduja.

A chocolate filled with almond paste and liqueur Cointreau.

A rich flavored fondant icing.

Tasty cream coated in chocolate strawberry.

A slowly ganache infused with vanilla bean.

A filled chocolate ganache with spearmint.

A velvety cream fishing.

Frosty

A chocolate ice cider caramel cider Du Minot.

A traditional: a coated cherry delicious fondant.

Banana lovers will love this amazing fondant.

Ganache honey provides intoxicating aromas.

A divine marriage between chocolate and cream with blackberry.

An exquisite praline with honey, sweetness to the palate

Ganache flavored with the infusion of star anise and honey.

Yogurt and strawberry

Coconut

Rum cream

And almond praline

Praline

Praline

Mocha

Crispy praline