A delicate tear, transformed into a beautifully cut precious stone and signed by the Neuhaus Maître Chocolatier. The smoothness of milk chocolate married to a honey ganache and balanced with small pieces of walnut.

BUY NOW!

This praline is among the oldest in the assortment and the recipe has remained unchanged since 1937. This recipe is the successful marriage of a dark ganache with a hint of rum, the whole coated in a thin layer of milk chocolate which enhances the flavour of the ganache.

BUY NOW!

Delicate milk chocolate with a praliné filling with a hint of fresh coffee. The combination of milk chocolate and coffee is a delectable blend of delicacy and strength.

BUY NOW!

The praline Sapho is a wonderful combination of delicate milk chocolate and a smooth praliné made from California almonds that are roasted in Neuhaus chocolate atelier. The roasted almonds give the praliné filling in this chocolate its exquisite and perfectly balanced flavor.

BUY NOW!

Enjoy melt-in-the-mouth Gianduja enhanced with lightly grilled hazelnut pieces.

BUY NOW!

rotating1.jpg

Learn How Neuhaus Chocolate is Made

Looking for a Particular Chocolate?