Jeff de Bruges

A creamy milk chocolate truffle made with cocoa from Ecuador. It is enhanced with caramelized hazelnut pieces for a crunchy texture. Sweet and indulgent.

A rich dark chocolate truffle flavored with mandarin. The bitterness of Ecuadorian cocoa harmoniously blends with the freshness of citrus. Melting and silky texture.

A very intense dark chocolate truffle with a high cocoa content. It offers a full-bodied and deep flavor, typical of Ecuadorian beans. Ideal for lovers of pure dark chocolate.

A chocolate molded in the shape of a bunch or a cone, evoking autumn harvests. It features a white or marbled chocolate shell enclosing a melting center, likely with praline.

A geometrically shaped milk chocolate bonbon. Its name suggests a rich nut filling, such as a creamy hazelnut paste or praline.

Sculpted chocolate imitating the shape of a walnut half. It generally contains a ganache or praline filling with nuts, offering a characteristic woody and sweet flavor.

A round dark chocolate bite, filled with crunchy pieces. It combines the richness of chocolate with fruity apple notes for an autumnal dessert.

Playful chocolate molded in the shape of a corn cob. A detailed confection, likely milk chocolate or praline, with a pleasant crunchy texture.