Our collections are made up of

• Florentine
  We still make our almond brittle the old fashioned way.
  Cream, honey, butter, sugar, salt and real vanilla is melted together in a copper kettle and then baked it in the oven with sliced almonds to make the brittle.
  We then fill them with gently conched hazelnut nougat and finish with milk or dark chocolate.
  
  
• Duchesse
  Slightly caramelised, crunchy almond meringue filled with gently conched almond nougat and covered with Valrhona milk chocolate.
  The art of making meringue is usually to make it voluminous and crunchy. This often makes it feel dry and dusty when eaten.
  We want it to be crunchy and delicate, with a slightly buttery taste.
  I think we succeeded, but try for yourself!
  
  
• NutCrackers
  Gently roasted Piedmont hazelnuts on a bed of honey brittle and milk or dark chocolate.
  There’s no better way to bring out the taste of hazelnuts!
  
  
• AlmondCrackers
  Gently roasted spanish almonds on a bed of honey brittle and milk or dark chocolate. There’s no better way to bring out the taste of almonds!