Chocolate candy is composed of two parts:
The coating on the outside:
the coating must be as thin as possible. Its flavor: plain, vanilla, milky, colored, or white, assembled royally, it must always be in harmony with and complement its interior, as well as its consistency. Its shiny appearance ensures good presentation of the candy, but this dress also plays the role of protecting and conserving its interior, often more fragile. We cannot forget that the final taste is largely praline, ganache or almond paste.
everything is in the rigor of choice: butter, seriously selected creams, almonds of good origin (Provence), coffee beans, tea, and spirits, the best quality alcohol, fruit and fruit pulp that must have undergone a severe selection. The chocolate candies, a traditional artisan good that relies on perfectly mastered knowledge of the development of flavors, of traditional and new techniques that prioritize the requirement and quality. It allows you to make perfect chocolates; personalized, very typical and elaborate, valuing the best authentic flavors.