A sophisticated chocolate box with thirty pieces of exquisite flavors: Chef Lionel Rigolet (dark chocolate from Vietnam) Chef Thierry Theys (silky hazelnut praline) Chef Peter Goossens (velvety pecan nut praline) Chef Tim Boury (Caramelia chocolate with caramel from Isigny) Chef YvesMattagne: A voluptuous hazelnut praliné made with gianduja bianco en milk chocolate from Venezuela. Les Trésors de Neuhaus, 30 pcs