Neuhaus created the recipe for "Bonbon 13" already in 1937. The recipe has remained the same ever since. The Bonbon 13 chocolate is the successful marriage between a dark ganache and a hint of rum. The intensity of the dark chocolate in the inner shell, combined with the smoothness of the milk chocolate of the outer shell, is magically complemented by the rich aromas of the rum.
Made in Belgium
Hazelnut gianduja with crispy pieces of feuilletine and Caramel d'Isigny. The delicious flavour and melt-in-the-mouth...
This smooth milk chocolate praline was named after Louise Agostini, wife of Jean Neuhaus. Louise...