About this combination
An almond praliné with pieces of Montélimar (France) nougat covered with milk chocolate atop a base of dark chocolate with coffee.
venezuela ganache (45% cacao) + ginger
costa rica ganache (64% cacao)+ vanilla
hazelnut praliné + coffee
Hesitating which combination to pick? Let us inspire you. Our online spinning wheel will give you a pairing suggestion of topping and base. Once combined you will discover immediately the intensity of the chocolate flavour, the dominant aromas and a unique sensation your taste buds will experience.
recommended flavour combinations
Discover our favourite Chocolate Duets combinations, carefully selected by the Neuhaus Maîtres Chocolatiers.