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36 fine chocolates assortment box - Easter with sleeve

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Box of 36 fine assorted chocolates for Easter

Praline eggs have invaded our fine chocolate boxes, transforming them into springtime Easter nests.

With a little imagination you will hear the baby birds chirping as you open the box.

 

Type of chocolate: Assortment of MILK and DARK chocolate with some praline eggs

Sleeve included : Happy Easter

Weight: 36 x 9 gr
 

The Chocolat boréal bonbon collection includes 21 different varieties that you can savour at room temperature within 4 weeks:


WHITE

*Mint - Liquid caramel infused with fresh mint

*Lavender - Liquid lavender caramel

*Chamomile - Ganache chamomile

MILK

*Sea Buckthorn - Liquid caramel with sea buckthorn

Dune Pepper - Milky ganache with green alder and pink pepper

*Hazelnut -  Praline hazelnuts 

Raspberry - Black ganache with raspberry puree

*Caramel - Milk chocolate caramel

*Crunchy almond - Milk praline leaflet almond

DARK

*Blackcurrant - Liquid caramel with blackcurrant puree and crème de cassis

*French sea salt caramel - French sea salt caramel

*Maple - Liquid caramel with maple syrup

Labrador Tea - Dark ganache infused with labrador tea

Passion - Dark ganache with passion fruit puree

Balsam Fir - Dark ganache with orange and balsam fir

Truffle - Classic dark ganache

Lime - Dark ganache with lime zest and lime juice

Mélilot - Dark ganache with sweet clover (floral and vanilla aroma)

*Coconut - Coconut milk caramel

Coffee - Dark ganache with coffee

Honey & Ginger - Dark ganache with honey and candied ginger

 

 

Sweet treats are made of these

Contains : nuts, milk, soy, wheat (gluten)

May contain : peanuts, egg, sesame 

From our family, to yours.

For over twenty years, Ludovic Fresse has been an independant master chocolatier.

With his wife Florence, they started Chocolat Boréal in 2017, as a small business engaged in its community, with values that would represent them and that would make their children, Édouard and Claire, proud.

The aim of Chocolat Boréal is to transmit the passion and know-how of fine chocolate making to future generations, while having the smallest environmental impact possible.

Don't just take our word for it.

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