Jeff de Bruges

Leaf-shaped milk chocolate, filled with a tender hazelnut praline. A creamy texture and a classic sweet hazelnut taste.

Dark chocolate leaf shape, filled with intense praline and hazelnut slivers. The bitterness of dark chocolate blends with the crunch of hazelnuts.

A bite combining hazelnut praline and a light vanilla cream, with caramelized hazelnut slivers. Sweet, creamy, and slightly crunchy.

Chocolate with gianduja praline mixed with crispy crepe pieces. Offers a distinct crunchy texture and a rich hazelnut flavor.

Dark chocolate filled with praline with caramelized hazelnut slivers. A balance between the strength of cocoa and the sweet smoothness of hazelnuts.

Milk chocolate filled with praline with caramelized almond slivers and a hint of salt. A sweet and salty taste experience.

A block of pure Gianduja, a homogeneous mixture of chocolate and hazelnut paste. Melting texture and rich hazelnut flavor.

Dark chocolate with almond praline, enhanced by sweet spices like cinnamon and coriander. Warm and aromatic flavors.

Milk chocolate filled with praline and nougat pieces. A texture that is both soft and crunchy, typical of nougat.

Dark chocolate containing a coffee ganache and a meringue heart. The intensity of coffee meets the sweet lightness of meringue.

Milk chocolate with a fruity mango ganache and a crunchy meringue. Exotic and sweet notes.

Dark chocolate combining a tangy lemon ganache and a crunchy meringue. A refreshing contrast.

Milk chocolate ganache made with cocoa from Ecuador. A delicate and fine flavor characteristic of this region.

Chocolate filled with old-fashioned liquid caramel. Flowing, sweet, and creamy center.

Dark chocolate filled with a ganache mixed with flowing caramel. The rich combination of cocoa and caramel.

Creamy milk chocolate ganache using cocoa from Madagascar. Sweet and vanilla notes.

Intense dark chocolate ganache made with cocoa from Peru. Full-bodied and deep flavor.

Chocolate in the shape of a small log, filled with praline and melting meringue. Light and sweet texture.

A bite combining a double filling of praline and dark chocolate mousse. Airy and nutty.

Complex blend of gianduja and milk chocolate ganache with salted butter caramel. Gourmet and rich.

Powerful dark chocolate ganache, from Ecuadorian cocoa beans. For lovers of strong chocolate.

Praline enriched with caramelized toasted sesame seeds. Original roasted sesame taste.

Creamy praline with crumble pieces. A biscuity and melting texture.

Almond and pistachio paste filling. Sweet and delicate dried fruit flavor.

Milk chocolate ganache infused with passion fruit. Tropical, tangy, and sweet notes.