Pralines and Giandujas
Offering exceptional couverture chocolates is not the only speciality of Chocolaterie de l’Opéra®. Its Pralinés, giandujas and other hazelnut pastes are equally superb. Olivier de Loisy® selects with great care the best raw materials to be used: Tonda Gentile Trilobata PGI* Italian pure Piedmont hazelnuts and Spanish Valencia almonds.
Add to this the skills and knowledge of Olivier de Loisy®, to ensure that the flavours are preserved and that the products have a rare subtlety and finesse.
Chocolaterie de l’Opéra® proposes Pralinés of different textures, combining the personality of each fruit, as surprising as they are delicate. Its Italian giandujas are available in two varieties, offering the choice between the mildness of milk and the strength of dark chocolate.
Each product is developed with artisan-like care. No additives are used and, to preserve the aromas, each type of fruit has its own method of roasting.
*Protected Geographical Indication