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The Petits Bonheurs

How can happiness be expressed in a chocolate?

The pursuit of happiness in a chocolate…
The answer of our craftsmen:
‘le Petit Bonheur’, a chocolate with a very colourful personality.

A simple shape, a delicate rectangle.

A distinctive cut, without a chocolate mould.

A mouthful that is deliciously tender and crunchy all at once.

A pleasure to unwrap.

The unique quality of the ingredients.

4 recipes made from the Maison’s signature Grand Cru cocoa beans.
pile of pralines chocolate
The family is growing!

You already know our inimitable Petit Bonheur with Piedmont hazelnuts.
Good news, 3 new recipes are joining the collection!

The original hazelnut


The original Petit Bonheur: a reinterpretation of the gianduiotto, the famous chocolate from Turin. It is made of feuilletine and whole Piedmont hazelnuts, combined with an in-house made praliné and the smallest pinch of Maldon salt.

One of the House's iconic flavours that we can't get enough of!
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The Praliné Caramel


The Petit Bonheur with caramel is made of a traditional salty butter caramel combined with a Piedmont hazelnut praliné. 

Its caramel flakes crunch under the tooth for a moment of pure delicacy.
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The gianduja


The Gianduja Petit Bonheur: a tender hazelnut gianduja, with the smallest pinch of Maldon salt.  

The Italian cousin of the praline, this tender and comforting chocolate is the ideal ally for your sweet breaks.
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The Praliné Almond Coffee


The coffee Petit Bonheur:  a soft almond praliné with the distinctive fragrance of Ethiopian coffee.

Once unwrapped, this chocolate reveals magnificent pieces of almonds, a touch of coffee surprises the taste buds.
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