Hazelnut gianduja with crispy pieces of feuilletine and Caramel d'Isigny.
The delicious flavour and melt-in-the-mouth texture of the gianduja in this Cornet Dore is accomplished through a secret recipe that makes this golden chocolate a true delight. The praline Cornet Doré consists purely of melt-in-the-mouth gianduja paste, elegantly swirled into a golden cornet. The gianduja is made with hazelnuts from the Black Sea coast region and almonds all the way from California.
Made in Belgium
Neuhaus created the recipe for "Bonbon 13" already in 1937. The recipe has remained the...
This smooth milk chocolate praline was named after Louise Agostini, wife of Jean Neuhaus. Louise...