Same box and selection as the traditional collection, but gift wrapped as above. (No Extra Charge)

THE ART OF GOOD PRALINE TASTING: Settle yourself and relax in a clear and calm location. The ideal tasting temperature is between 68 and 75 degrees. Select and delicately place a praline into your mouth. Let it melt for a moment to release the subtle flavours and aromas of the enrobing. Slowly chew 3 to 5 times to mix the filling with the enrobing, finally let your mouth savour and be seduced by the most delicate of flavours. Your senses will become enriched by this new experience.

In Belgium "Praline" Means "Fine Chocolate" and "Neuhaus" Means "The Finest Pralines".