White chocolate contrasted with dark chocolate mousse on a base of gianduja.
At the heart of the white chocolate Diane is a combination of a smooth dark chocolate mousse and a melt-in-the-mouth, artisanal gianduja cream made with California almonds and hazelnuts from the Black Sea coast. A parcel of nutty, creamy comfort.
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.