Angelina Dark & Milk Chocolate Praline Bites

These praline bites celebrate hazelnut in layers. At the centre is a smooth praline containing 50% hazelnuts within the praline component, giving the filling a roasted, nut-forward character and a texture that feels dense, creamy and gently granular. The assortment then divides into milk- and dark-chocolate expressions. Milk chocolate rounds the praline with caramel-like softness and dairy richness, while dark chocolate gives the same centre a firmer cocoa frame and a slightly more pronounced finish. Small pieces of almond and hazelnut add the final contrast: a crisp, toasted interruption to the melting chocolate and yielding praline.

The overall impression is compact but generous. Each bite delivers several textures without becoming fussy, and the two coatings make the box interesting to share. The ingredient list is concise, built from hazelnut praline, cane sugar, cocoa mass, cocoa butter, whole milk powder, almond and hazelnut pieces, and natural vanilla flavour. Made artisanally in France and presented in a round box, the assortment feels suited to gifting while remaining easy to enjoy one piece at a time with coffee or tea.

Let the box sit briefly at its recommended serving temperature of 12–18°C before tasting. Begin with a milk-chocolate piece, then move to dark chocolate so the deeper cocoa notes do not overwhelm the gentler first bite. Pair the assortment with espresso, café crème, roasted oolong or a lightly brisk black tea. A glass of milk also makes a simple, comforting match, while fresh pear or raspberry can provide a clean, tart counterpoint to the nutty praline.

For entertaining, place the bites on a small dessert plate with toasted almonds, whole hazelnuts and thin slices of fruit. They also make a polished after-dinner sweet or an easy addition to a gift hamper. Because the box is compact, it is best presented whole rather than transferred to a large platter, preserving the intimate, jewel-box effect intended by Angelina.

Angelina's story began at 226 rue de Rivoli in 1903. Founder Anton Rumpelmayer brought the craft of an experienced confectioner to a Paris salon designed as a gathering place for pastry, chocolate and conversation. Over time, the house became closely associated with the atmosphere of the Belle Époque and with French signatures such as the Mont-Blanc and old-fashioned hot chocolate.

The praline bites reflect another side of that heritage: the confiserie tradition of concentrating flavour and craft into a small, giftable piece. Hazelnut praline has long been valued for the way roasted nuts and sugar create both richness and delicacy. Angelina presents that familiar technique in two chocolate styles, then adds chopped nuts for texture. The result is modest in scale but unmistakably celebratory—a round box designed for offering, sharing and lingering over a final sweet bite.

Store at 12–18°C in a cool, dry place away from sunlight, humidity, heat and strong odours. Keep the box closed after opening. Contains hazelnuts, almonds and milk. Check the final imported package for any additional trace-allergen declaration before publication.