Sessione privata

For more than half a century, the Carlier family business has been producing a soft nougat of the very highest quality from the finest ingredients. It all started in 1949. Following the example of his father, who had a small pastry shop, Rodolphe Carlier decided to produce nougat in all flavours. The recipes have been preserved until today. The small pastry shop has been transformed into a Belgian production company that enriches the whole world with these sweet delicacies.

Montelimar nougat is a well-known name amongst gourmets. Our nougat from Belgium has, however, nothing to be ashamed of, and can boast of having 28 % honey. The cranberry variety is perfect for those who like it a bit more fruity! If you are looking for something really crunchy and nutty, have a go at the nougat with delicious pistachios! And the nougat with chocolate presents us with a sweet delicacy accompanied by a slightly salty nuance.

Valter Bovetti comes from a culinary family with its own hotel and finest cuisine based in Piedmont. From childhood he learned to find and process high-quality ingredients. As a young man, he already had the dream of founding his own chocolaterie. In 1994 he moved to France and started up a small production of high quality chocolate products. Valter attaches great importance to the right ingredients. All chocolates are made with pure cocoa butter and without the addition of soy lecithin. The cocoa comes mainly from Ecuador, Ghana and partly from Papua New Guinea. Valter maintains very good contacts with the small plantations, visits them regularly and also supports cultivation and reforestation projects. All other ingredients such as salt from the Guérande or caramel from the Breton island Île de Ré are personally selected and still processed according to traditional methods. 3 assorted: whole milk (38%) salty caramel, white chocolate (32% cocoa butter) with crystallised violets, dark (73%) with cranberries, in a counter display

Valter Bovetti comes from a culinary family with its own hotel and finest cuisine based in Piedmont. From childhood he learned to find and process high quality ingredients. As a young man, he already had the dream of founding his own chocolaterie. In 1994 he moved to France and started up a small production of high quality chocolate products. Valter attaches great importance to the right ingredients. All chocolates are made with pure cocoa butter and without the addition of soy lecithin. The cocoa comes mainly from Ecuador, Ghana and partly from Papua New Guinea. Valter maintains very good contacts with the small plantations, visits them regularly and also supports cultivation and reforestation projects. All other ingredients such as salt from the Guérande or caramel from the Breton island Île de Ré are personally selected and still processed according to traditional methods. 3 assorted: whole milk (38%) with crystallised rose petals, white chocolate (32% cocoa butter) with dried sour cherries, dark (73%) with candied ginger, in a counter display

These chocolates are an absolute must for caramel and speculoos lovers! The white chocolate is so mellow that it melts in your mouth. The milk chocolate speculoos is so wonderfully spicy and the biscuits on top make it a real show stopper!