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.