Neuhaus Menu

Name: Neuhaus
Telephone: (212) 644-4490
Price range: $$$

(212) 644-4490

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500 Madison Ave, New York, NY 10022

Belgian, Desserts

$$$$$

Main

Les IrrÃ©sistibles

Authentic Hand-Made Nougatine Filled With Ganache Or Cream And Coated In Fine Milk Or Intense Dark Chocolate, The "IrrÃ©sistibles" Are A Sophisticated Combination Of Taste And Texture ? Exquisite Moments Of Exceptional Flavour. The Caprice And Tentation Were Created In 1958 For The World Exhibition In Brussels. They Are Hand-Made Of Nougatine Filled With Vanilla Fresh Cream And Enrobed With Dark Chocolate, Or Filled With Coffee Ganache And Enrobed With Milk Chocolate.

Caprice

nougatine garnie d'une crÃ¨me fraÃ®che au beurre Ã la vanille. nougatine gevuld met vanillebotercrÃ¨me. nougatine filled with vanilla fresh cream. krokant mit vanillesahne.

Tentation

nougatine garnie d'une ganache au cafÃ©. nougatine gevuld met koffieganache. nougatine filled with coffee ganache. krokant mit kaffeeganache.

DÃ©sir

nougatine garnie d'une ganache au chocolat noir du pÃ©rou. nougatine gevuld met een pure chocoladeganache uit peru. nougatine filled with a dark chocolate ganache from peru. krokant mit ganache aus dunkler schokolade aus peru.

Plaisir

nougatine garnie d'une ganache aux noisettes. nougatine gevuld met hazelnotenganache. nougatine filled with hazelnut ganache. krokant mit haselnÃ¼ssenganache.

SÃ©duction

nougatine garnie d'une crÃ¨me fraÃ®che au beurre Ã la framboise. nougatine gevuld met frambozenbotercrÃ¨me. nougatine filled with raspberry fresh cream. krokant mit himbeersahne.

Manons

The Praline Manon Is Believed To Be Named After Jean Neuhaus' Daughter, A Well Known Opera Singer Who In 1942 Achieved Fame In The Role Of Manon In Jules Massenet's Opera, "Manon Lescaut."

Manon Noir

mousse au chocolat. chocolademousse. chocolate mousse. mousse au chocolat.

Manon Lait

crÃ¨me au beurre pralinÃ© avec brÃ©silienne. botercrÃ¨me met pralinÃ© en brÃ©silienne. butter cream with pralinÃ© and caramelized hazelnuts. butter creme mit nougat und haselnuss-krokant.

Manon Choco Vanille

crÃ¨me au beurre vanille couronnÃ©e d'une noix de pÃ©can. vanille botercrÃ¨me bekroond met een pecannoot. vanilla butter cream with pecannut on top. vanille-butter creme mit pecannuss.

Manon Choco CafÃ©

crÃ¨me au beurre cafÃ©. koffie botercrÃ¨me. coffee butter cream. kaffee-butter creme.

Manon Sucre Vanille

crÃ¨me au beurre vanille sur nougatine, couronnÃ©e d'une noix de pÃ©can et enrobÃ©e de sucre confiseur vanille. vanille botercrÃ¨me op nougatine, bekroond met een pecannoot, omhuld met vanille-suikercrÃ¨me. vanilla butter cream on toffee, with pecannut on top, coated with vanilla sugar cream. vanille-butter creme auf krokant mit einer pecannuss, umhÃ¼llt mit vanille-zucker-glasur.

Manon Sucre CafÃ©

crÃ¨me au beurre cafÃ© sur nougatine, couronnÃ©e d'une noix de pÃ©can et enrobÃ©e de sucre confiseur cafÃ©. mokka botercrÃ¨me op nougatine, bekroond met een pecannoot, omhuld met koffie-suikercrÃ¨me. coffee butter cream on toffee, with pecannut on top, coated with coffee sugar cream. kaffee-butter creme auf krokant mit einer pecannuss, umhÃ¼llt mit kaffee-zucker-glasur.

CrÃ¨me FraÃ®che

Unique Praline Fillings Of The Purest Tradition, Our CrÃ¨me FraÃ®che (Or Fresh Cream) Interiors Are Obtained By Whipping Cream With Vanilla, Coffee Or Another Ingredient. The Fluffiness Of The Cream Is Then Captured In A Thin Layer Of Crisp Chocolate For A Perfect Praline.

DesdÃ©mone

crÃ¨me fraÃ®che au beurre vanille sur fond gianduja. vanilleboterroom op giandujabodem. vanilla fresh cream on gianduja base. vanillesahne auf gianduja.

Othello

crÃ¨me fraÃ®che au beurre cafÃ© sur fond gianduja. koffieboterroom op giandujabodem. koffieboterroom op giandujabodem. kaffeesahne auf gianduja.

Fabiola

crÃ¨me fraÃ®che au beurre vanille et ganache fondant. vanilleboterroom en pure ganache. vanilla fresh cream and dark ganache. vanillesahne mit dunkler ganache.

Baudouin

crÃ¨me fraÃ®che au beurre vanille. vanilleboterroom. fresh cream with vanilla butter. sahne mit vanillebutter.

Diane

mousse au chocolat sur fond gianduja. chocolademousse op giandujabodem. chocolate mousse on gianduja base. mousse au chocolat auf gianduja.

Aphrodite

crÃ¨me fraÃ®che au beurre vanille sur fond gianduja. vanilleboterroom op giandujabodem. vanilla fresh cream on gianduja base. vanillesahne auf gianduja

PralinÃ©

Only The Best Ingredients In The Right Proportions Make An Exquisite PralinÃ©, A Very Delicate Blend Of Sugar, Hazelnuts And/Or Almonds. This Requires Both Expertise And Experience.

MÃ©phisto

crÃ¨me de noisettes et d'amandes avec brÃ©silienne. crÃ¨me van amandelen en hazelnoten met brÃ©silienne. almond and hazelnut cream with caramelized hazelnuts. haselnuss- und mandelnugat mit haselnuss-krokant.

Satan

Coeur PralinÃ©

pralinÃ© aux amandes et noisettes. pralinÃ© van amandelen en hazelnoten. almond and hazelnut pralinÃ©. haselnuss- und mandelnugat.

Madison

pralinÃ© au beurre avec feuilletine. pralinÃ© met verse boter en feuilletine. pralinÃ© with fresh butter and feuilletine. nougat mit frischer butter und feinen biskuitblÃ¤ttern

Noix

pralinÃ© avec brÃ©silienne. pralinÃ© met brÃ©silienne. caramelized hazelnut pralinÃ©. nougat mit nuss-krokant.

Sapho

pralinÃ© aux amandes. pralinÃ© van amandelen. almond pralinÃ©. mandelnugat.

PralinÃ©

At Neuhaus, All Nuts Are Grilled In-House By Our Master Roaster, Highly Dedicated To The Perfect Roasting, Grinding And Mixing Of The Nuts.

"1857"

pralinÃ© avec du spÃ©culoos. pralinÃ© met speculoos. pralinÃ© with speculoos. nougat mit spekulase.

Adelson

pralinÃ© "Ã l'ancienne". pralinÃ© "Ã l'ancienne". pralinÃ© "Ã l'ancienne". traditionelle nougat.

Art Deco

pralinÃ© aux amandes et avec du nougat. pralinÃ© van amandelen met nougat. almondpralinÃ© with nougat. mandelnugat mit krokant.

Horta

pralinÃ© aux amandes et avec du nougat. pralinÃ© van amandelen met nougat. almondpralinÃ© with nougat. mandelnugat mit krokant.

NapolÃ©onette

pralinÃ© au cafÃ©. pralinÃ© met koffie. pralinÃ© with coffee. kaffeenugat.

Albert

pralinÃ© aux noisettes avec noisette grillÃ©e. pralinÃ© van hazelnoten en geroosterde hazelnoot. hazelnut pralinÃ© and roasted hazelnut. haselnuss-nougat und gerÃ¶stete haselnuss.

Figaro

pralinÃ© tendre aux noisettes. zachte pralinÃ© van hazelnoten. soft pralinÃ© with hazelnuts. weicher nougat mit haselnuss.

Gianduja

Gianduja Is A Paste Made Of Hazelnuts, Sugar And Chocolate, Favored For Its Smooth Texture. It's An Italian Recipe From Piemont, A Region Known For Its Delicious Hazelnuts. Gianduja Was Invented In 1865 By Cafarelle And Was Distributed To The Crowd During The Carnival By A Local Hero: Gian D'la Duja (Litteraly Meaning John The Pitcher)

Bloc Gianduja

gianduja pur. pure gianduja. pure gianduja. gianduja pur.

Passion Amande

gianduja et amandes salÃ©es caramelisÃ©es. gianduja met gezouten. gekarameliseerde amandelen. gianduja with caramelized salted almonds. gianduja mit gesalzenen gebrannten mandeln.

Pagode

ganache au cafÃ© et gianduja. koffie ganache en gianduja. coffee ganache and gianduja. kaffee-ganache und gianduja.

Cornet DorÃ©

gianduja dressÃ© aux amandes et noisettes. gedresseerde amandel- en hazelnootgianduja. piped almonds and hazelnuts gianduja. mandel- und haselnuss- gianduja- tÃ¼tchen.

MillÃ©naire

gianduja au riz soufflÃ©. gianduja met gepofte rijst. gianduja with crisped rice. gianduja mit reiscrispie.

Millionnaire

gianduja au riz soufflÃ©. gianduja met gepofte rijst. gianduja with crisped rice. gianduja mit reiscrispie.

Summum

gianduja Ã la feuilletine. gianduja met feuilletine. gianduja with feuilletine (flakes of crunchy wafers). gianduja mit krossem gebÃ¤ck..

Zenith

gianduja aux Ã©clats de noisettes grillÃ©es. gianduja met gegrilde stukjes hazelnoot. gianduja with crumbs of grilled hazelnuts. gianduja mit flocken von gerÃ¶steten haselnÃ¼ssen.

Astrid

gianduja, candisÃ©. gianduja, met gekristaliseerde suiker. gianduja, coated with sugar glaze. kandiert gianduja.

Caramel

Enjoy The Taste And Texture Of Authentic Caramel Made In Traditional Copper Pots That Give That Unique Delicious Texture.

Galerie

ganache au caramel, relevÃ© d'une pointe de fleur de sel de guÃ©rande. ganache van caramel, verfijnd met een snuifje "fleur de sel" uit guÃ©rande. ganache with caramel and a touch of "fleur de sel" de guÃ©rande. karamellganache mit dem duft von karamells, und "fleur de sel de guÃ©rande".

Prestige

caramel. karamel. caramel. karamell.

Ganache

A Ganache Is A Delicious Praline Filling Resulting From A Mixture Of Chocolate And A Liquid Ingredient (Fresh Cream, Milk Cream, Condensed Milk). A Melting Texture And Strong Cocoa Taste Characterize This Filling, Appreciated By Dark Chocolate Lovers.

Bonbon 13

ganache de noisettes au rhum. hazelnotenganache met rum. hazelnut ganache with rhum. rum-haselnuss-ganache.

Passion

ganache amÃ¨re. ganache puur. pure bitter ganache. ganache zartbitter.

Criollo

chocolat amer au beurre frais. bittere chocolade met verse boter. intense extra dark chocolate with fresh butter. zartbitterschokolade mit frischer butter.

Art Nouveau

ganache aux noisettes. ganache met hazelnoten. ganache with hazelnuts. ganache mit haselnuss.

Violetta

une ganache parfumÃ©e Ã la violette et dÃ©corÃ©e d'un veritable pÃ©tale de violette de toulouse candisÃ©. een ganache met viooltjes parfum bekroond met een gekristalliseerd viooltje uit toulouse. ganache flavoured with violets and decorated with a crystallized violet from toulouse in france. ganache mit veilchen-geschmak gekrÃ¶nt von einer gezuckerten veilchen-blÃ¼te aus toulouse.

Jean

ganache au chocolat noir du pÃ©rou 64%. ganache van pure chocolade uit peru 64%. ganache with dark chocolate from peru 64%. ganache aus dunkler schokolade aus peru 64%.

Louise

ganache au chocolat au lait de java. ganache van melkchocolade uit java. ganache with milk chocolate from java. ganache aus java-milchschokolade.

Frederic

ganache aux noisettes fraÃ®chement torrÃ©fiÃ©es. ganache op basis van vers gebrande hazelnoten. ganache with freshly roasted hazelnuts. ganache mit frisch gerÃ¶steten haselnÃ¼ssen.

Grand Place

ganache au chocolat noir intense relevÃ© de nigella, une delicate Ã©pice indienne. intense, donkere ganache met een vleugje nigella, een verfijnd indisch kruid. dark chocolate ganache with a subtle hint of nigella, a delicate indian spice. ganache aus intensiver dunkler schokolade mit nigella, einem delikaten indischen gewÃ¼rz.

Suzanne

superposition de pralinÃ© et d'une ganache Ã la framboise. frambozenganache op een laagje pralinÃ©. a raspberry ganache on a thin layer of pralinÃ©. superposition einer pralinÃ© und einer himbeer-ganache.

Truffles

The First Truffle Was Created For The Christmas Season In 1895 By Louis Dufour, A ChambÃ©ry (France) Chocolate Maker, Before Spreading To Every Other Chocolate Maker. It Was Named After The Noble Mushroom From Perigord In France, Inspired By The Rough And Earthy Aspect Of The Praline.

"Classic"

crÃ¨me au beurre chocolat saupoudrÃ©e de cacao. chocoladebotercrÃ¨me bestrooid met cacao-poeder. chocolate butter cream dusted with cocoa powder. schokoladen-butter creme mit kacaopulver bestreut.

"Dark"

crÃ¨me au beurre au chocolat amer. saupoudrÃ©e de paillettes de chocolat. botercrÃ¨me met bittere chocolade bestrooid met chocoladeschilfers. bitter chocolate butter cream with chocolate chips. butter creme mit bitterschokolade mit schokolad-ensplittern.

Cappuccino

crÃ¨me au beurre cappuccino saupoudrÃ©e de cacao. botercrÃ¨me van cappuccino bestrooid met cacaopoeder. cappuccino butter cream dusted with cocoa powder. cappuccino butter creme mit kakapulver bestreut.

"Coffee"

crÃ¨me au beurre cafÃ© saupoudrÃ©e de paillettes de chocolat. koffiebotercrÃ¨me bestrooid met chocoladeschilfers. coffee butter cream dusted with chocolate chips. kaffee-butter creme mit schokoladensplittern.

Speculoos

crÃ¨me au beure speculoos avec brisures du biscuit. botercrÃ¨me van speculoos met kleine stukjes van het koekje. speculoos butter cream with biscuit crumbs. spekulase butter creme mit gebÃ¤ck.

Caramel

crÃ¨me au beurre caramel saupoudrÃ©e de cacao intense. botercrÃ¨me van caramel bestrooid met intens cacaopoeder. caramel butter cream dusted with intense cocoa powder. karamell butter creme mit intenser kakaopulver bestreut.

"Marc De Champagne"

crÃ¨me au beurre au marc de champagne saupoudrÃ©e de sucre en poudre. botercrÃ¨me met "marc de champagne" bestrooid met poedersuiker. "marc de champagne" butter cream dusted with powdered sugar butter creme mit "marc de champagne" , mit puderzucker bestreut.

"Tiramisu"

crÃ¨me au beurre au goÃ»t tiramisu saupoudrÃ©e de biscuits "amaretti". botercrÃ¨me met tiramisu smaak bestrooid met "amaretti" koekjes. tiramisu-flavoured butter cream covered with amaretto biscuits. butter creme mit tiramisu-geschmack mit "amaretti" gebÃ¤ck bestreut.

??Cognac''

crÃ¨me au beurre cognac saupoudrÃ©e d'amandes effilÃ©es. botercrÃ¨me met cognac bestrooidmet amandelschilfers. cognac butter cream dusted with almond chips. cognac-butter creme mit mandelsplittern.

Marzipan

Our Recipes Are Made In The Purest Tradition Of Marzipan, Using Only Almonds From Faro In Portugal Renown For Their Delicate And Unique Flavours.

Buchette Massepain

une abaisse de massepain (50% d'amandes) enrobÃ© de chocolat fondant. marsepein (50% amandelen) overgoten met pure chocolade. marzipan stump (50% almonds) covered with dark chocolate. marzipan (50% mandeln) Ã¼bergossen mit reiner schokolade.

Canasta

pÃ¢te d'amandes 50%. marsepein 50%. marzipan 50%. marzipan 50%.

TroÃ¯ka

massepain et gianduja, candisÃ©. marsepein en gianduja, met gekristaliseerde suiker. marzipan and gianduja coated with sugar glaze. marzipan und gianduja, kandiert.

Carres Massepain

assortiment - assortment - sortiment. pÃ¢te d'amandes avec sucre cristallisÃ©. marsepein met gekristalliseerde suiker. marzipan with sugar crystals. marzipan mit kristallzucker.

Liqueurs & Alcohol

A Unique Method, Invented By Neuhaus, Is Used To Fill These Dark Chocolate Cups With A Syrup Made From Real, Authentic Branded Liqueur.

Liqueurs

assortment, sortiment

Confectionery

Confectionary Remains An Important Part Of Our Assortment, A Heritage Of The Early Days When Fruit-Jellies And Other Delicacies Were Created By Jean Neuhaus, Who Had A Passion For Such Confections.

Orangette

ecorce d'orange confite enrobÃ©e de chocolat. gekonfijte sinaasappelschil in pure chocolade. chocolate-wrapped sweet-candied orange zest preserve. kandier te orangenschale in schokolade.

Feve Moka

chocolat au cafÃ© en forme de grain de cafÃ©. gearomatiseerde chocolade in de vorm van een koffieboon. chocolate in a coffeebean shape. aromatische schokolade in form einer kaffeebohne.

Cerisette

cerise avec queue et noyau macÃ©rÃ©e dans l'alcool. kriek met steel en pit in alcohol opgelegd. cherry with stalk and stone soaked in alcohol. kirsche mit stiel und kern in alkohol eingelegt.

Fraise Des Bois

crÃ¨me de sucre fondant avec pulpe de fraise. fondantsuikercrÃ¨me met vruchtvlees van aardbeien. sugar cream with bits of strawberry. erdbeerfondantcreme mit fruchtfleisch.

Florentins

amandes et sucre caramelisÃ© sur un fond de chocolat. gekarameliseerde amandelen en suiker met een bodempje in chocolade, 100% natuurlijk. caramelized almonds with chocolate bottom. karamelisierte mandeln und zucker auf karamelisierte mandeln und zucker auf.

Mendiant Dark

chocolat pure avec fruits secs. studentenhaver met pure chocolade. plain dark chocolate with dried fruit. studentenfutter auf zar t-bitterschokolade.

Mendiant Milk

chocolat au lait avec fruits secs. studentenhaver met melkchocolade. plain milk chocolate with dried fruit. studentenfutter auf milchschokolade.

Fruits De Saint-Tropez

assortiment de pÃ¢tes de fruits avec 70% de pulpe: fraise, poire, mandarine, prune, cerise, cassis, framboise, citron. assortiment fruitpasta's met 70% pulp: aardbei, peer, mandarijn, pruim, kers, cassis, framboos, limoen. assorted fruit sweets, with 70% pulp: strawberry, pear, mandarine, prune, cherry, black currant, raspberry, lime. sortiment frÃ¼chtenpasta, frÃ¼chtform mit 70% pulp: erdbeere, birne, mandarine, pflaume, kirche, schwarze johannishbeere, himbeere, limette.

Tranches De Fruits

tranches de fruits artisanales: orange, citron. artisanaal bereide fruitschijven: sinaas, citroen. handmade fruit slices: orange, lemon. handgemachte zubereitete fruchtscheiben: orange, zitronen.

Caramel "Chocolat"

Le CarrÃ©

Milk

Dark

"Crunchy" Assortment

"Origin" Assortment

"10 Flavours" Assortment

Ballotins "Assortment"

The Ballotin Was Created By Neuhaus In 1915. It Was Especially Designed To Attractively Present The Pralines And Prevent Them From Being Crushed Together. This Invention Truly Elevated The Chocolate To A Luxury Gift. The "Assortment" Ballotins Offer A Balanced Choice Of Pralines With A Long Shelf-Life. An Assortment Of PralinÃ©, Ganache And Gianduja Fillings Will Appeal To Every Chocolate Lover.

Wrapped "Assortment" Ballotin NÂ°1

Wrapped "Assortment" Ballotin NÂ°2

Wrapped "Assortment" Ballotin NÂ°3

Wrapped "Assortment" Ballotin NÂ°4

Wrapped "Assortment" Ballotin NÂ°5

Ballotins "Assortment" - Including CrÃ¨me FraÃ®che

The "CrÃ¨me FraÃ®che" Ballotins Offer A Selection Of Our Best Pralines With Fresh Cream, And A Selection Of PralinÃ©, Ganache And Gianduja Fillings, Comprising A Broad Overview Of Our Assortment.

Wrapped "CrÃ¨me FraÃ®che" Ballotin NÂ°1

Wrapped "CrÃ¨me FraÃ®che" Ballotin NÂ°2

Wrapped "CrÃ¨me FraÃ®che" Ballotin NÂ°3

Wrapped "CrÃ¨me FraÃ®che" Ballotin NÂ°4

Wrapped "CrÃ¨me FraÃ®che" Ballotin NÂ°5

Ballotins "Special"

"All White" Ballotin

a fine selection of pralines coated in white chocolate.

"All Dark" Ballotin

a selection of pralines coated in dark chocolate.

Wrapped "All White" Ballotin

Wrapped "All Dark" Ballotin

Mini Ballotin

Ballotins "Truffles"

wrapped "truffle" ballotin

The Neuhaus Collection

The Neuhaus Collection Offers A True Impression Of The Luxury Of The Neuhaus Brand. A Selection Of 20 Timeless Neuhaus Chocolates Filled With Pralines, Ganaches, Caramels In A Contemporary, Colourful But Luxurious Gift Packaging.

The Nehaus Collection "Dar, Milk & White"

The Neuhaus Colletion "Dark"

The Neuhaus Collection "Milk"

Irresistible Box"

The Neuhaus Colletion Truffles "Glamour"

The Neuhaus Collection Truffles "Cocoa"

Brussels Collection

Your Favourite Praline In Our Elegant Brussels Collection Box: A Great Small Attention.

Belgian Truffles

chocolate butter cream dusted with cocoa powder

Truffles Marc De Champagne

"marc de champagne" butter cream dusted with powdered sugar.

Truffles Tiramisu

tiramisu flavoured butter cream covered with amaretto biscuits.

gianduja with crisped rice

Art Deco & Horta

Orangette

candied orange zest, enrobed in pure chocolate

Special Gifts

"The Sommelier Collection"

Pink Box Lady Chefs

Liqueur Chocolate Assortment In Luxurious "Leather Look" Box

Le CarrÃ©

Bars

Multipack Bars

Milk Chocolate - Plain

Milk Chocolate Caramel

Milk Chocolate Feuilletine

Milk Chocolate Speculoos

Milk Chocolate Cappuccino

Dark Chocolate - Plain

Dark Chocolate Strawberry

Dark Chocolate Raspberry

Dark Chocolate Orange

White Chocolate Gianduja With Puffed Rice

Tablets

Long Shelf Life - Alcohol Free. MILK

Milk Chocolate With Caramelized Hazelnuts

Milk Chocolate With Feuilletine

Milk Chocolate With Speculoos (Cinnamon Biscuit )

Milk Chocolate - Plain

White Chocolate - Plain

Tablets

Long Shelf Life - Alcohol Free. DARK

Dark Origin Chocolate Papua New Guinea 70%

Dark Chocolate With Caramelized Hazelnuts

Dark Chocolate Mendiant

Dark Chocolate With Candied Orange Peel

Dark Chocolate Raspberry

Dark Chocolate - Plain

Plexi Display Tablets

Chocospresso

The Praline, Invented By Neuhaus, Becomes The Ingredient "Par Excellence" For The Best Hot Chocolates! Chocospresso Is An Original Reinvention Of Hot Chocolate; A New Range Of 6 Pralines To Melt In Hot Milk, Each With A Distinctive And Refined Taste. In Order For Everyone To Have Their Favorite Hot Chocolate, Neuhaus Has Developed A Range Of Delicious Flavours For Many Convivial Moments.

Red Neuhaus Mug

Brown Neuhaus Mug

Silver Neuhaus Mug

Choco Spresso Box

Also Individually Available

Choco Spresso

SÃ£o TomÃ©

Milk

Orange

Vanille

Moka

Speculoos

Tin Boxes

Original Packaging That Best Preserves The Pralines; The Tin Boxes Offer A Unique Presentation Of The Chocolates. Ideal For Gift Giving!

"Galerie De La Reine" Box

"Grand Place" Box

Metal Heart

"Square Tin Box"

Smurf Box

alcohol free. only milk chocolates filled with gianduja and crisped rice

Circus Box

only milk. alcohol free

Biscuits

The Neuhaus Biscuit Selection Complements Our Range Of Chocolates! Some Are Coated With Chocolate And All Are Made Using The Finest Recipes And Best Ingredients.

Diavola

Amandagio

Amouretto

Allegro

Grande Selection

Cuisine De Jean

The Cuisine De Jean Collection Offers New Possibilities To Use Chocolate In Your Recipes. The Delicious Jams Assortment Bring A Fruity Touch To This Unique Product Line.

Dark Chocolate Spread

Hazelnut Spread

Choco Instant

Snobby

Champaigns & Wine

Champagne Brochet-Hervieux Brut

Champagne Brut

Muscat Elysium

Sherry Oloroso

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