Gianduja with cocoa butter, coated with sugar glaze.
Traditional gianduja made with hazelnuts from the Black Sea coast region blended with fresh butter to achieve an even smoother, melt-in-the-mouth texture. As a finishing touch, the praline is coated in a thin sugar glazing.
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.