Dark chocolate, creamy Arabica coffee ganache and smooth gianduja.
THE STORY BEHIND PAGODE
At the World Exhibition, the Thailand pavilion built in the typical pagoda style draws a lot of admiring glances and inspires Neuhaus to create the “Pagode” praline.
Under a canopy of smooth gianduja is a prize of creamy Arabica coffee ganache on a foundation of fine Belgian dark chocolate.
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.