The Palet Biscuits offer complex and intense flavors. Coated in chocolate from the Manufacture de Chocolat Alain Ducasse, they are the result of sealing two biscuits together with a filling. Each of the seven Palet Biscuits that make up the product rage have a unique flavor, but they are all made using the same three phases: raw, transformed and baked. For the Praliné Palets, the hazelnut and pistachio spreads come from the Manufacture de Glace and the coffee extract from the Manufacture de Café. Also, the nibs (beans that have been roasted and roughly ground) and the filling (a grainy paste obtained by crushing the nibs) are made by the Manufacture de Chocolat. For the Candied Palets, the oranges and lemons are prepared by the Saint-Sylvestre Confectionary in Soveria, Corsica. The Grand Cru Palet uses Peruvian chocolate developed by the Manufacture de Chocolat.