The success of our Praslines recipe inspired us to create others, a whole range of distinctive House Specialites. Our savoir-faire in combining chocolate with roasted nuts, dried fruit, caramel, nougat - even crushed tealeaves - will enchant your taste buds! This year, we have enhanced our Specialites range with a new design and colour palette. Discover them all!
Created in 1936 by Léon Mazet, 300 years after Praslines, this crunchy roast almond nougat is coated with intense dark chocolate and dusted with fine cocoa powder. Amandas is the second historic recipe of our House.
Roasted hazelnut and tangy orange peel nougatine coated with milk chocolate and dusted with fine cocoa powder give Mirabos their unique personality.
Crystalized stem ginger is coated with delicately crushed tealeaves and intense dark chocolate, the most subtle of our recipes.
Lighty roasted almonds are covered with Gianduja, then coated with silky milk chocolate for an irresistible taste experience.
- Passions almond
The intense dark chocolate that covers our roasted caramelized almonds bring out all the delicacy of their flavour.
- Passions hazelnut
The intense dark chocolate that covers our roasted caramelized hazelnuts bring out all the delicacy of their flavour.
Lightly roasted caramelized hazelnuts are coated with milk chocolate then lightly dusted with icing sugar, a grand classic of our House.
The fig falls from the fig tree into the almond tree, giving birth to this delicious recipe that marries them with caramel and chocolate.
Lightly roasted caramelized almonds are coated with milk chocolate then lightly dusted with icing sugar, a grand classic of our House.
Almonds, caramel, dark chocolate with coffee and raspberry are the ingredients of this generous and well-balanced recipe. Highly appreciated by connoisseurs for the harmony of the ingredients!
These are the delight of caramelized almond lovers. The combination of pistachio paste with white chocolate is a real treat.
- Grêlons Mirabelles
They have also added a new Prasline specialty to our range, the Mirabelle flavoured grêlons. These will surprise many by their lightness and fresh fruit taste - lightly roasted caramelized almonds and hazelnuts are coated with milk chocolate flavoured with mirabelles.
Since 1636, the Prasline has been at the heart of our confectionary business bought by Léon Mazet in 1903. Presented in beautiful tins and in carton boxes bearing an illustration of our historical boutique in Montargis.