Flowers And Chocolates
Luxurious, handcrafted chocolates and the finest Moyses Stevens bouquets - it’s quite a combination. Discover our brilliant range of Flowers & Chocolates and treat someone you love to a hand-delivered gift.
Chocolate Bonbons - 210 g
Bonbons De Chocolat
£45.00
Add to Basket210g Bon bon chocolate assortment
Chocolate bonbon enrobed in dark chocolate (64% cocoa minimum, pure cocoa butter) and milk chocolate (45% cocoa minimum, pure cocoa butter)
Like a magic potion, chocolate is a source of intense, unique pleasures.
Weight: 210g.
Assortment: Forteleza, Acajou, Choc Chocolat, Infiniment Praline Pignon de Cedre, Elsa, Mathilda, Infinment Clementine, Mogador, Ispahan, Fleur de Cassis, Tsuki, Infiniment Praline Noisette, Infiniment Praline Pistache, Infiniment Vanilla, Makassar
Bonbons Chocolat au Macaron
Bonbons De Chocolat
£30.00
Add to Basket12 Piece chocolat au macaron
Chocolate bonbon coating in dark chocolate Mexico (64% cocoa) and milk chocolate (45% cocoa).
It's not really a chocolate bonbon, nor is it really a macaron.
Assortment of bonbons Chocolat au Macaron :
MOGADOR - Milk chocolate and passion fruit ganache, passion fruit macaron biscuit and almond paste, enrobed with milk chocolate
AZUR - Yuzu ganache with a smooth yuzu almond paste with a macaron biscuit, enrobed in dark chocolate
INFINIMENT PRALINÉ PISTACHE - Pistachio praline, roasted pistachios, smooth almond paste with macaron biscuit, enrobed in dark chocolate
INFINIMENT PRALINÉ NOISETTE - Hazelnut praliné, chocolate macaron biscuit and almond paste, enrobed with dark chocolate
Assortment of 12 pieces (144g).
Chocolate Mendiants
Bonbons De Chocolat
£20.00
Add to BasketMendiant Dark Chocolate box
Candied and dried fruit and nut assortment on a base of pure origin Mexican dark chocolate (64% cocoa minimum, pure cocoa butter).
Weight : 135g.
Pierre Herme Collection
Heir to four generations of Alsatian bakers and pastry chefs, Pierre Hermé arrived in Paris at the age of 14 to do his apprenticeship with Gaston Lenôtre. His thirst to learn opened him all the doors. He explores all the mysteries of the trade and takes advantage of his days off to work alongside his elders. He even contributed to the company newspaper and worked his way up through the ranks of the big Parisian company. He continued his career with other big names, before creating the Maison Pierre Hermé Paris in 1998. “The ambition was to create a luxury brand in the patisserie sector”
Voted Best Patisserie Chef in the World by the Panel of the World’s 50 Best Restaurants in 2016 and nominated the 4th most influential French personality in the world in the same year by Vanity Fair magazine, Pierre Hermé creates his own tastes and flavour combinations, just like an artist. The one that Vogue USA calls the "Picasso of Pastry" creates a modern Haute-Pâtisserie, recognized all over the world.
Recommended Collection
Our range of luxury chocolates is the perfect accompaniment to a Moyses Stevens bouquet. Try our champagne truffles or delicious Pierre Herme chocolates, handcrafted by expert chocolatiers.
