Artisanal crafting in Paris
It is after having created all the fillings — the praliné, the almond paste and the ganaches — that our artisans shape them into chocolate bonbons. The different fillings are enrobed in 75% dark chocolate or 45% milk chocolate. At La Manufacture Le Chocolat Alain Ducasse, the chocolates fall into different recipes: the pralinés and the ganaches, pure origins and flavored. The Discovery Chocolate Boxes make it possible to taste an array of our creations, a selection of bonbons where everyone will find something that pleases. The Double Bites Boxes offer the same discovery, but with twice as much to taste. The Ganaches Chocolate Boxes consist of Single-Origin ganaches that celebrate the singularity of their terroir; the Flavored Ganaches offer a mix of flavors and textures. The Pralinés are developed according to a traditional production method that includes beginning with plunging whole dried fruits and sugar in a large, heated copper vat. And finally, the Pépites are a creative variation of our Traditional Pralinés — their shapes reveal the signature lines created by Pierre Tachon (Soins Graphiques) for Le Chocolat Alain Ducasse. As for the recipes, original aromas complement the more classical ones, such as buckwheat, coffee, nibs, hazelnut, and almond.