Alain Ducasse Discovery Box of Gancache & Pralines

Tasting Notes of the Curator

This collection is built around balance rather than excess. The ganaches are smooth and restrained, with chocolate taking the lead—deep cocoa notes unfolding gradually, supported by creaminess that never turns heavy. Flavors are layered, not loud, allowing the origin and roast of the cacao to remain clear. The pralines introduce contrast: nutty, gently caramelized, and textured, with a clean snap giving way to supple interiors. Sweetness is measured throughout, designed to enhance rather than distract from the chocolate itself. What stands out most is control—each piece feels deliberate, composed, and thoughtfully finished. This is chocolate that behaves like fine cuisine, rewarding slow tasting and attention rather than immediate indulgence.

What’s in this Box

• Dark Chocolate – Pistachio – Traditional Praline (1 piece)
• Milk Chocolate – Caramelized Almonds – Traditional Praline (1 piece)
• Dark Chocolate – Toasted Coconut – Traditional Praline (1 piece)
• Milk Chocolate – Praliné Hazelnut & Almond – Traditional Praline (1 piece)
• Dark Chocolate – Caramelized Hazelnuts – Traditional Praline (1 piece)
• Dark Chocolate – Madagascar – Single Origin Ganache (1 piece)
• Dark Chocolate – Thailand – Single Origin Ganache (1 piece)
• Dark Chocolate – Peru – Single Origin Ganache (1 piece)
• Dark Chocolate – Vanilla – Ganache (1 piece)
• Milk Chocolate – Caramel – Ganache (1 piece)
• Dark Chocolate – Lime – Ganache (1 piece)
• Dark Chocolate – Passion Fruit & Coconut – Ganache (1 piece)

Pairings and Suggestions

This box is best enjoyed with intention.

Pair with espresso or black coffee, allowing bitterness and cocoa to mirror each other.

Serve alongside tea with low tannins, such as jasmine or light oolong.

Enjoy with a dry Champagne or elegant dessert wine, where acidity balances richness.

Ideal as a shared tasting experience, rather than a one-sitting indulgence.

Makes a refined gift, especially for those who appreciate restraint over sweetness.

Chocolate Through a Chef’s Lens

Alain Ducasse approaches chocolate as a chef, not a confectioner alone. His chocolate philosophy mirrors his cuisine: respect for raw ingredients, mastery of technique, and refusal to rely on excess sugar or ornamentation. Crafted in his Parisian chocolate manufactory, these chocolates are the result of bean-to-bar thinking, where cacao origin, roasting, and formulation are all carefully controlled. This discovery box is an invitation into that world—a quiet, confident expression of French chocolate craftsmanship shaped by culinary discipline rather than spectacle.

Storage Instructions

Store in a cool, dry place away from direct light and strong odors. Best enjoyed at room temperature. Consume before the indicated best-before date.