If once again, you wanted to offer some chocolates for Christmas,
here is the best selection you could choose from:
a superb "milk Chocolate Flower Tatoo" from Alain Ducasse and Cédric Grolet ( the new pastry star !),
an mamzing box of 36 "câlins" from Pierre Marcolini ... only pralines and gianguja (based on hazelnuts) for our sweet tooth,
or a magic set of 27 " Grancs Crus" for the best ganache made by Jean-Paul Hévin
If you still need an idea, get a "Mosaiques" box at Jacques Genin, this will appeal to even the most difficult to please.