An almond praliné with a paste of roasted sunflower seeds, lemon from Spain and lime, finished with white chocolate.
THE STORY BEHIND MILLÉSIMÉ CITRON
What if… it were possible to create a perfect combination of chocolates and champagne? The Master Chocolatiers have teamed up with Yanick Dehandschutter,Gault & Millau Sommelier of the Year, to create the perfect chocolates for four different types of champagne. Champagne, like wine, comes in different varieties, each with its own character and flavour profile.
This praline matches perfectly with pure ‘Extra’-Brut Champagne. First experience the note of roasted sunflowers subtly supported by a soft almond praliné and white chocolate. Simultaneously savour the refined and fresh touch of Spanish lemon. These emphasize the interplay between the flavours of the ‘Extra’-Brut Champagne and the chocolate. The soft citrus perfume embraces the art of dangling: gradually and organically, the sourness strengthens the praliné, the white chocolate and the ‘Extra”-Brut character of the Champagne.
PRODUCTS WITH MILLESIME CITRON
MADE IN BELGIUM
Ever since Jean Neuhaus Jr. invented the Belgian praline in 1912, all our chocolates have always been crafted with care in Belgium and it’s our firm commitment to keep it that way.
Every ingredient that goes into a Neuhaus product is carefully selected and always of 100% natural origin. All Neuhaus chocolates are non-GMO and palm oil free.
All our cacao is sustainably sourced cacao. We’ve invested in our own cacao farm in Ecuador to work directly with cacao farmers and ensure traceability and quality.