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Neuhaus Chocolatier

Dessert Shop, Candy Store, and Gift Store$$$$

Midtown East, New York

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Neuhaus Chocolatier

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Chocolates 18

Chocolates

Pralines

The praline is a bite-size filled chocolate, a Neuhaus' invention dating back 1912. Our range consists of over 60 pralines with different shapes and fillings. Select a filling category below and discover every praline.

Pralines: The Stars

The selection includes some pralines that are legendary on account of their history, their success, their shape or their recipe. Find out all about the brand's emblematic chocolates below.

Tentation

Tentation is composed of traditional nougatine filled with a freshly ground coffee flavoured ganache and coated in milk chocolate.The combination of elegant flavours and original textures is extraordinary.This legendary praline with its unique shape was created for the 1958 world expo in brussels.

Plaisir

Hand-made nougatine, filled with a rich, creamy ganache made from subtly roasted turkish hazelnuts and covered in milk chocolate

Manon Sucre Vanille

Enjoy the richness of madagascar vanilla butter cream, and the whole pecan nut and traditional nougatine piece decoration. Fork-dipped in vanilla confectioner's sugar, this manon is a marvel of the confectioner's knowledge and expertise.

Manon Noir

The manon collection of pralines is a tribute to the success of suzanne Neuhaus, the daughter of jean Neuhaus, in her role as manon in the opera of the same name performed at the la monnaie opera house in brussels

Bonbon 13

This praline is among the oldest in the assortment and the recipe has remained unchanged since 1937. This recipe is the successful marriage of a dark ganache with a hint of rum, the whole coated in a thin layer of milk chocolate which enhances the flavour of the ganache.

Caprice

Caprice is composed of a traditional artisanal nougatine hand-filled with smooth Madagascar vanilla fresh cream and coated with dark chocolate. The elegant combination of flavours and textures is extraordinary. This legendary praline with its unique shape was created for the 1958 World Expo in Brussels.

Désir

Hand-made nougatine, filled with a dark, intense chocolate ganache from peru (68% cocoa) and covered in dark chocolate

Séduction

Handmade nougatine, filled with a smooth butter cream with a subtle note of refreshing raspberry and covered in strong, plain chocolate

Manin Sucre Cafe

Enjoy the richness of fresh coffee butter cream, and the whole pecan nut and traditional nougatine piece decoration. Fork-dipped in vanilla confectioner's sugar, this manon is a marvel of the confectioner's knowledge and expertise.

Manon Lait

Astrid

This praline is composed of traditional gianduja blended with a knob of fresh butter to achieve an even smoother, melt-in-the-mouth texture. With a fine sugar glazing, this crunchy/creamy combination dates from 1937 and was created as a tribute to queen astrid of belgium.

Pralines: Praline

Praliné is a subtle and balanced blend of hazelnuts and/or almonds, chocolate and sugar.Our pralinés owe their exquisite flavour to our careful selection of the best ingredients in the perfect proportions, meticulously roasted nuts and a wide variety of textures.

Satan

These pralines embossed with the Neuhaus "n" are filled with turkish hazelnut and chocolate cream. The flavour of freshly roasted and caramelised hazelnuts is enhanced by hazelnut pieces., satan" has an intense dark chocolate shell.

Sapho

This sweet praline is a wonderful combination of milk chocolate and a smooth californian almond praliné.The carefully selected and roasted almonds give the praliné its exquisite and perfectly balanced flavour.

Albert

This praline, created to commemorate the marriage of prince albert and princess paola, the present sovereigns of belgium, is filled with turkish hazelnut and californian almond praliné, with a whole hazelnut in the centre - an exquisite and delicious surprise.

Napoléonette

Delicate milk chocolate with a praliné filling with a hint of fresh coffee.The combination of milk chocolate and coffee is a delectable blend of delicacy and strength.

Art Déco

The strong, 72% cocoa mass dark chocolate in this recipe is beautifully balanced with the californian almond praliné and nougat pieces in the filling.

Adelson

This dark chocolate praliné filling is a return to old style praliné. The filling is an intensely-flavoured combination of roasted hazelnuts and sugar.The chocolate is used only in the coating and as such, superbly enhances the exquisite flavour of the turkish hazelnuts.

Coeur Praliné

This soft turkish hazelnut praliné in a milk chocolate shell releases the sweet flavours of hazelnut and chocolate.The smooth texture of this praliné filling enhances the soft, sweet character of this praline.

Méphisto

These pralines embossed with the Neuhaus "n" are filled with turkish hazelnut and chocolate cream., the flavour of freshly roasted and caramelised hazelnuts is enhanced by hazelnut pieces. Mephisto has a milk chocolate shell that complements the sweetness of the recipe

Horta

The milk chocolate horta, with its original, elegant shape, has a surprising praliné enriched with nougat pieces that give a luxury touch to the texture of the praliné and lend it a subtle flavour.

Madison

Savour the perfect combination of strong, dark chocolate with an elegant praliné feuilletine (or breton pancake pieces) centre, providing a crunchy chocolate treat.

Noix

Dark chocolate filled with hazelnut praliné with hints of gently roasted hazelnuts and almonds and caramelised hazelnut pieces, like a real brésilienne for a wonderful mixture of flavours and textures.

1857

Enjoy this milk chocolate filled with speculoos praliné, and immerse yourself in memories of childhood teatimes with this old-style crunchy texture.

Pralines: Fresh Cream

This light, frothy filling is obtained by beating fresh cream with vanilla, coffee or any other ingredient until the mixture is meltingly smooth and creamy.

Manon Noir

This manon with its frothy, dark chocolate mousse filling and crisp dark chocolate coating is a delight for lovers of dark chocolate.The airy sensation of the frothy mousse and the intensity of the dark chocolate are in perfect balance.

Manon Choco-Vanille

With all the richness of madagascar vanilla butter cream, and the whole pecan nut decoration, this white chocolate manon with the signature "n" is one of the classics among Neuhaus pralines.

Aphrodite

All the lightness of perfectly whipped fresh cream with madagascar vanilla on a layer of melt-in-the-mouth gianduja. The white chocolate emphasises the lightness and sweetness of this praline.

Baudouin

The praline is composed of milk chocolate with a frothy fresh cream filling lightly flavoured with Madagascar vanilla, exquisitely simple and smooth.

Desdémone

This praline is a combination of the smooth, light flavour of vanilla fresh cream with the subtle notes of melt-in-the-mouth roasted hazelnut gianduja.

Caprice

Caprice is composed of a traditional artisanal nougatine hand-filled with smooth madagascar vanilla fresh cream and coated with dark chocolate. The elegant combination of flavours and textures is extraordinary.This legendary praline with its unique shape was created for the 1958 world expo in brussels.

Manon Lait

This manon is a perfect blend of light butter cream praliné and caramelised hazelnut pieces with the sweetness of milk chocolate. The airy sensation of the cream and the original nutty note of the hazelnuts are a surprising combination.

Manon Sucre Café

Enjoy the richness of fresh coffee butter cream, and the whole pecan nut and traditional nougatine piece decoration. Fork-dipped in vanilla confectioner's sugar, this manon ia marvel of the confectioner's knowledge and expertise.

Diane

White chocolate encloses a frothy dark chocolate mousse on a thin layer of melt-in-the-mouth gianduja.

Fabiola

The praline is composed of milk chocolate with a layered frothy madagascar vanilla fresh cream and rich dark chocolate ganache filling, the latter contrasting delightfully with the fresh cream.

Othello

This praline is the combination of the smooth, light flavour of coffee fresh cream with the subtle notes of melt-in-the-mouth roasted hazelnut gianduja.

Pralines: Truffles

A truffle is a dark chocolate praline filled with butter cream.At Neuhaus it is characterised by its irregular shape and the finest, most flavoursome cocoa powder with which it is dusted.

Truffe Amère

Truffe amère: this dark chocolate truffle is composed of an intensely chocolatey butter cream coated with dark chocolate and sprinkled with chocolate flakes to create an intense chocolate sensation.

Truffe Café

Truffe café: this melt-in-the-mouth butter cream delicately flavoured with fresh coffee is a perfect combination with the dark chocolate coating sprinkled with chocolate flakes.

Truffe Tiramisu

A delicious combination of melt-in-the mouth butter cream and amaretto, this dark chocolate-coated truffle is rolled in crunchy amaretti biscuit crumbs.

Truffe Cappuccino

This rich, melt-in-the-mouth cappuccino butter cream combines beautifully with the dark chocolate and cocoa powder that enhances the flavour of the fresh coffee.

Truffe Classic

Belgian truffle: the classic truffle: melt-in-the-mouth chocolate butter cream coated with dark chocolate releases an intense chocolate flavour enhanced by the dusting of cocoa powder.

Truffe Cognac

Truffe cognac: this light butter cream delicately flavoured with cognac combines perfectly with the dark chocolate coating and the flaked almond topping.

Truffe au Marc de Champagne

Truffe au marc de champagne: this light butter cream flavoured with marc de champagne is a surprising contrast between the intense flavour of dark chocolate and the sweetness of the sugar with which it is dusted. A festive truffle, full of contrasts.

Truffe Speculoos

The unlikely but delicious combination of light butter cream and speculoos biscuits, this dark chocolate truffle combines the sweet and spicy flavours of this typically belgian biscuit reminiscent of childhood.

Truffe Caramel

A delicious combination of light butter cream and luxury caramel, this dark chocolate truffle is an elegant delicacy that you'll just love.

Pralines: Ganache

In Neuhaus ganaches, it is combined with another liquid ingredient such as cream, coffee, liqueur and so on to achieve a wonderful blend of flavours and a smooth texture.A ganache is a melt-in-the-mouth filling with chocolate as the main ingredient.

Jean

This ganache of intense dark peruvian chocolate (64% cocoa mass) is coated with dark chocolate and achieves a perfect balance of flavours.It was named after jean Neuhaus, who invented the praline in 1912.

Suzanne

Layers of praliné and raspberry ganache give this dark chocolate praline a subtle hint of freshness.This praline was a tribute to suzanne Neuhaus-de-gavre, the daughter of jean Neuhaus and a famous opera singer. Some pralines were named "manon" after the resounding success of the 1942 opera "manon lescaut", in which she played the leading role.

Grand Place

The grand place praline is a rich, dark chocolate ganache subtly spiced with nigella (or black cumin) , a mild indian spice.This praline is named after the grand place in brussels, a square that lies just a few steps away from where the first praline was created in 1912.

Art Nouveau

A combination of turkish hazelnuts and dark ganache, this dark chocolate praline is made from a delicious and traditional recipe.

Passion Ganache Amère

This intense, bitter chocolate ganache is an ode to the flavour and simplicity of dark chocolate.

Galerie

Galerie is a salt caramel praline, with the flavour of fresh caramel traditionally prepared in copper vats.It bears the name of the galerie de la reine (queen's gallery) in brussels where the first praline was created in 1912.

Tentation

Tentation is composed of traditional nougatine filled with a freshly ground coffee flavoured ganache and coated in milk chocolate.The combination of elegant flavours and original textures is extraordinary. This legendary praline with its unique shape was created for the 1958 world expo in brussels.

Louise

Enjoy pure milk chocolate delight with this javanesemilk chocolate ganache.This praline was named after louise agostini, the wife of jean Neuhaus. It played a part in the invention of the ballotin, the special box designed as packaging to hold and protect pralines.

Frédéric

Frédéric is a delicious, melt-in-the-mouth ganache with freshly roasted hazelnuts. Their flavour is enhanced by the sweet milk chocolate coating.This praline is named as a tribute to frédéric Neuhaus, confectioner and son of the founder of Neuhaus.

Violetta

A creamy ganache deliciously flavoured with violet, this elegant dark chocolate praline is a happy combination of chocolate and flowers. The praline is elegantly decorated with a delectable crystallised toulouse violet

Criollo

This praline with its distinctive chocolate flavours is composed of a bitter chocolate outer shell and a bitter chocolate fresh butter cream centre: an original recipe full of flavour.

Bonbon 13

Prestige

Enjoy the simplicity of a traditional pale caramel combined with the sweetness of milk chocolate.

Pralines: Gianduja

Gianduja is a wonderfully smooth, melt-in-the-mouth blend of hazelnuts, almonds, chocolate and sugar.Selected nuts and chocolate in perfect proportion give the Neuhaus gianduja it unique and deliciously creamy texture.

Pagode

Reminiscent of a chinese pagoda, this praline consists of an intensely-flavoured, dark chocolate shell filled gianduja, with its flavours of freshly roasted hazelnuts and topped with a swirl of gianduja that enhances the exquisite melt-in-the-mouth texture.

Millionnaire

This Neuhaus praline, in milk or white chocolate is filled with gianduja and crisped rice, which lends a surprising crunchy note to the otherwise perfectly smooth texture of the gianduja.

Bloc Gianduja

Enjoy this bloc of pure gianduja. You will appreciate the pure and perfect flavour of this carefully balanced and perfectly smooth blend of turkish hazelnuts, californian almonds and Neuhaus chocolate.

Summum

Discover the delightful contrast of crunchy feuilletine and strong, dark chocolate with the soft smoothness of gianduja

Cornet Doré

Let yourself be carried away by the original, luxurious form of this praline filled with gianduja swirled into a cornet to give the dreamiest, melt-in-the-mouth texture.

Astrid

Millénaire

This Neuhaus praline, in milk or white chocolate is filled with gianduja and crisped rice, which lends a surprising note to the otherwise perfectly smooth texture of the gianduja

Passion Amande Sucrée Salée

Discover this variation on traditional gianduja with grilled, caramelised and lightly salted almonds. Combined with white chocolate, this sweet/sour blend conveys a wonderfully full and rounded flavou

Zenith

Enjoy melt in the mouth gianduja enhanced with lightly grilled hazelnut pieces.

Pralines: Marzipan

Marzipan is a melt-in-the-mouth mixture of almonds and sugar. Neuhaus has chosen not only the ideal proportions for these ingredients but also the best products.Neuhaus marzipan is traditionally made using almonds from faro in portugal, renowned for their refined and slightly bitter flavour, that is perfectly suited to marzipan.

Troïka

Surprising and delicious combination of smooth marzipan and creamy gianduja. The elegant coating of candied sugar lends a crunchy finish

Canasta

Neuhaus has used all its knowledge and expertise in the classic combination of its dark chocolate and its marzipan. Canasta is the perfect combination.

Carré marzipan

These prettily coloured marzipan squares are candied and decorated with a coffee bean, fresh hazelnut, almond or pistachio nut or even a pink peppercorn to create many wonderful combinations with marzipan.

Pralines: Fruit

Neuhaus pays tribute to the classic combination of chocolate and fruit.The recipes for these pralines are a subtle combination of the intense flavour of the chocolate with the mellow sweetness of the fruit.

Cerisette

This whole cherry (with stalk and stone) has been slowly macerated in alcohol before being coated in authentic Neuhaus dark chocolate: a classic illustration of the marriage of chocolate and fruit.

Paillette

The magical marriage of fruit and chocolate, these orange peels are candied in the traditional way and then coated with a thin layer of crisp dark chocolate to create varied flavours and textures.

Fraise des Bois

Melt in the mouth creamy filling flavoured with wild woodland strawberries. The elegance of this rare fruit combined with fine Neuhaus chocolate.

Pralines: Liquor

Liquor

Liqueur pralines are composed of a shell of dark chocolate filled with liqueur syrup made using a very special method. The liqueur syrup is made from real liqueurs: Cointreau (orange liqueur) , Absolut Vodka, Havana Club rum, Remy Martin cognac or Laphroaig whisky

Ice Cream

With its passion for delicacies and refined recipes, Neuhaus has used its knowledge and expertise to create unique traditional ice creams.

Ice Creations

The ice cream collection is a unique creation of our maîtres glaciers. Each flavour is prepared with high qualitative products and ingredients like fresh cream, delicious strawberries, hazelnuts from piemonté en authentic Neuhaus chocolate. For a unique moment of pure pleasure!Our ice cream collection is available in a selection of boutiques in belgium, spain, germany and great-britan.

Confectionery

In keeping with its centuries-old expertise, the Neuhaus range of confectionery comprises the traditional, the innovative and the seasonal.

Fruit Slices

This traditional, artisanal recipe reflects the sweetness and freshness of fruit. It is available in two classic flavours: orange and lemon, and a summer assortment: kiwi, melon and red-fleshed peach.

Caramels

Our deliciously creamy caramel is made with lots of milk to a traditional recipe. Try the guerande salt or chocolate caramel.

Fruits de Saint Tropez

Treat yourself to the fruity freshness of the Neuhaus range of fruit pastes with a 70% fruit content: strawberry, pear, mandarin, plum, cherry, blackcurrant and lime.

Biscuits

The Neuhaus range of biscuits is made from delicious traditional recipes and only the best ingredients are used.Click on the link to discover the range.

Candied Chestnut

The real candied chestnut requires all the knowledge and expertise of a true confectioner. The chestnuts are carefully selected before being slowly candied in different vanilla syrups. The chestnut is candied when a pearl of sugar has formed at its heart.

Other Chocolate: Bars

Discover the new range of chocolate bars. Dark, milk or white chocolate, filled with hazelnuts, coffee, fruit or crispy bits, all our recipes are most refined and authentic.

Plain Bars

Enjoy the true Neuhaus chocolate in plain bars: dark chocolate and milk chocolate.

Fruity bars

Enjoy the fruity assortment with dark chocolate bars and delicate fruits, wild strawberries, raspberry ganache, orange ganache

Classic bars

Taste the authentic recipes from Neuhaus in milk or dark bars:, praliné with almonds and hazelnuts, praliné with cappuccino

Crunchy bars

The crunchy range consists of milk or white chocolate bars with crunchy fillings, praliné with feuilletine, praliné with speculoos (cinnamon cookie) , praliné with caramel, white chocolate with puffed rice

Other Chocolate: Tablets

Neuhaus brings its sophisticated recipes and the quality of its ingredients to the manufacture of tablets: traditional, original chocolate or with delicious added ingredients.

Origines

Take a journey through the exclusive flavours of original chocolates with our range of tablets: 67% cocoa mass dark trinidad chocolate sourced exclusively from the manickchand plantation (limited edition) , 70% cocoa mass papua new guinea dark chocolate with its fruity flavours.

Crunchy

These authentic Neuhaus chocolate tablets offer a varied range of flavours and textures, milk chocolate with: real speculoos, crunchy feuilletine or real salt caramel

Raspberry

For dark chocolate lovers Neuhaus has created another summer flavour: dark chocolate with real oven-dried raspberries. Thanks to the slow drying process, the raspberries have obtained their full flavour. A pure and intense taste thanks to the bitterness of the dark chocolate combined with the fruity aspect of raspberries.

Dark, Milk and White

Authentic Neuhaus chocolate in a designer tablet made from the exclusive dark, milk or white chocolate recipe.

Inclusions

These authentic Neuhaus chocolate tablets offer a varied range of fruit and nut flavours. Milk chocolate with whole caramelised hazelnuts, dark chocolate with whole caramelised hazelnuts, dried fruit or candied orange peel.

Coconut Tablet

Finally Neuhaus has created a long-awaited flavour: coconut tablets. A smooth milk chocolate tablet with crusty bits of caramelised coconut. Ideal for summer with its refreshing and natural flavour with a hint of caramel.

Pecan Nuts

To make the transition to the fall easier, Neuhaus launches a milk chocolate tablet, made following the exclusive Neuhaus recipe, with north american pecan nuts. Dried fruits and nuts are the perfect nibbles on a summer evening, but they taste even better in combination with Neuhaus chocolate.

Other Chocolate: Carré

Carré

Discover the wonderful Neuhaus chocolate recipes through these individually wrapped fine chocolate carrés, traditionally served with coffee. The range comprises 15 varieties including original chocolates, fruit flavours, spiced flavours or crunchy.

Chocolate Folies

The folies du maître chocolatier: over 10 indulgent chocolate creations to enjoy all to yourself or to share only with friends.

Florentin

These flaked almonds are lightly caramelised to enhance their flavour and then placed on a layer of Neuhaus dark chocolate.

Mendiant

These are thin layers of dark or milk chocolate with the Neuhaus logo, on to which is placed a Grenoble walnut half, a hazelnut and a Chilean raisin, and so on - an irresistable delicacy!

Chocolate Folies: ChocoSpresso

ChocoSpresso

In 1912, Neuhaus invented the praline, the first filled chocolate. Today, the chocolate-maker has reworked it so that it can be added to hot chocolate. Neuhaus has developed a range of sophisticated pralines, filled with a ganache. These can be melted in hot milk to make convivial, warming, winter hot chocolate drinks. Discover the range by clicking on the link.

Neuhaus Chocolatier

Chocolates

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