The elegant Ballotin box is one of Payard’s classic and
best-selling items. The hand-packed box contains a stunning assortment of
Francois’ favorite chocolate delights. The large array of items creates a
medley of flavors individually hand crafted by the chef. Sample the full scope
of the Payard collection today with the Ballotin Box.
In collaboration with Philippe Givre of Valrhona, French pastry chef and assistant director of the famed L’Ecole du Grand Chocolat, Chef Payard has created an exclusive chocolate collection using the internationally acclaimed Valrhona chocolate. After much testing, François chose three distinct varieties—Jivara Milk Chocolate, Guanaja Dark Chocolate and Caraibe and Manjari Chocolate—each of which bolster the unique notes of the other premium ingredients curated from around the world.
The box includes:
70% Guanaja Dark
Chocolate with Vanilla Bean – Guanaja chocolate is unique to a tiny island
off the coast of Honduras.
Payard’s recipe maintains the natural flavors of this uncommon and
extraordinary chocolate. The dark, smoky tones of the 70% Guanaja are softened
by just a hint of vanilla bean. This velvety chocolate is a surprising new take
on an old favorite.
Jivara Milk &
Caraibe Dark Chocolate with Salted Caramel and Vanilla Bean – This is not
like any caramel you’d had before. The satiny blend of chocolate and salted
caramel uses just a hint of vanilla bean to create an exquisitely mellow,
66% Grand Cru Caraibe
& Manjari Chocolate with Jasmine Tea – The Caraibe and Manjari
chocolates hail from the spellbinding island of Madagascar,
and the chocolates have sharp, fresh tones. A jasmine tea infusion makes this
piece provocative and exotic, evoking the sultry allure of the Orient in each
Jivara Milk Chocolate
with Fresh Key Lime – This milk chocolate is filled with a silky chocolate
ganache infused with the bold tones of key lime. The fruity, almost tangy lime
is tempered by the sweet Jivara chocolate, and the result is a bright and
66% Grand Cru Caraibe
& Manjari with Raspberry Coulis – Caraibe and Manjari chocolates come
from the island
of Madagascar, and
together with the full and fruity raspberry the flavors evoke spicy tropical
Mendiants – This
traditional French confection has a rich history. The dark or white chocolate
medallion is studded with pistachio, almond, hazelnut, walnut and golden
raisin. The nuts and dried fruits historically represent the Mendicants, or
monastic orders of France.
This is your chance to sample Payard’s take on this simple French classic.
Vanilla Rum Truffles
– Velvety chocolate ganache infused with the sharp, bright flavor of rum,
mellowed by the soft tones of vanilla. The truffles are coated with a light
dusting of cocoa powder to round out the striking blend.
Rochers – Crunchy
wafer cluster coated with white or dark chocolate. “Rocher” comes from the
French for “rock,” but these delicate, airy delights are a light and crispy