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Neuhaus

Christmas Star Box

Christmas Star Box

Regular price $52.90
Regular price Sale price $52.90
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The Irresistibles Round Box (325G) contains 16 iconic Neuhaus Irresistibles chocolates. A festive red-and-gold round gift box with unique Belgian pralines made of a traditional artisanal crunchy nougatine, hand-filled with smooth fresh cream or ganache and coated in fine milk or intense dark chocolate.

Wrapped in a festive red-and-gold round box with an elegant bow, this box makes the perfect gift for chocolate lovers.

Each ingredient is carefully selected, ensuring that each Neuhaus praline is of the highest quality and of 100% natural origin. All our products are made without GMOs and without palm oil.

What's Inside?

Criollo 80% -Ganache with intense dark chocolate from Uganda

Coeur Praliné - Praliné (Gianduja) with pieces of nougatine

Art Déco 70% Cocoa - Our Art Déco praline, like the well-known style of art, is strong yet elegant, familiar yet unique. A rich and balanced praliné of Californian almonds and nougat, enrobed with intense Belgian dark chocolate (70% cocoa mass).

Albert - The Albert chocolate is filled with a praliné made of hazelnuts. As a nod to Queen Paola's Italian heritage, this chocolate also hides a whole caramelized hazelnut from Piedmont in its center – an exquisite and delicious surprise.

Emotion - This legendary chocolate consists of a traditional artisan nougatine, hand-filled with fresh cream made of 100% Arabica coffee beans and coated in creamy white chocolate.

Tentation - This legendary chocolate consists of a traditional artisan nougatine, hand-filled with Arabica coffee ganache and coated in fine Belgian milk chocolate.

Desir - This legendary chocolate consists of a traditional artisan nougatine, hand-filled with a dark intense origin chocolate ganache from Peru (64% cocoa mass) and coated in intense Belgian dark chocolate.

Bloc Gianduja - Pure gianduja

Diamant - Praliné (Gianduja) with caramelised hazelnuts

Neuhaus Lait - Smooth almond praliné

Dome - Hazelnut praliné with roasted and caramelized sesame

Cornet Doré - A graceful golden cone filled with delicious gianduja, a famous Italian blend of hazelnuts and chocolate with a smooth, velvety texture, making the praline melt in your mouth.

Cornet Fondant - Dark hazelnut gianduja

Prestige - Pure caramel

Philippe - The milk chocolate-coated 'Philippe' contains a crunchy Belgian-waffle praliné, topped with a layer of the finest floral honey. The honey is made by bees that raid wild flowers, giving it a unique flavor and color.

Mathilde - Mathilde' is filled with a crunchy praliné à l’ancienne with the finest hazelnuts from the Black Sea region and Californian almonds, enriched by a subtle touch of hops and covered with intense dark chocolate. Hops are the female flower of the Humulus lupulus plant and are the main ingredient of world-famous Belgian beers. Our hops are cultivated in Poperinge, the birthplace of Queen Mathilde.

Frederic - Praliné with Arabica coffee

Weight

Ingredients

milk chocolate (sugar, whole milk powder, cocoa mass, cocoa butter, emulsifier: soy lecithin, flavor), dark chocolate (cocoa mass, sugar, butter oil (milk), cocoa butter, emulsifier: soy lecithin, flavor), sugar, hazelnuts, white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, flavor), glucose syrup, cocoa butter, cocoa mass, whole milk powder, coconut fat, shea butter, caramel paste (glucose fructose syrup, sweetened condensed milk (sugar, milk) , coconut fat, water, humectants: glycerol of rapeseed, emulsifier: soy lecithin, salt), butter (milk), almonds, cream (milk), stabilizer: sorbitol; humectant: glycerol; butter oil (milk), honey, invert sugar syrup, nougat chips (almonds, sugar, glucose syrup, honey, egg white, potato starch, water, flavor), cocoa powder, almond paste, butter biscuit (wheat flour, sugar, butter( milk), egg, wheat starch, salt, raising agent: ammonium carbonates), skimmed milk, coffee, flavors, raspberry, wheat flour, apple puree, sunflower oil, candy sugar syrup, emulsifier: soy lecithin; sesame oil, water, sesame seed, sugar syrup, salt, raising agent: disodium diphosphate, sodium bicarbonates; salt (Guérande), cinnamon, spices, wheat starch, color: beta-carotene, paprika extract.

Nutritional info

5.33 servings per container, Serving size: 3 pieces, Amount per serving: Calories - 160, Total Fat - 11g (14% DV), Saturated Fat - 6g (29% DV), Trans Fat - 0 g., Cholesterol - 5mg (2% DV), Sodium - 15mg (1% DV), Total Carbohydrate - 14g (5% DV), Dietary Fiber - 1g (5% DV), Total Sugars - 12g ( Includes 10g Added Sugars - 20% DV), Protein - 2g, Vitamin D - (2% DV), Calcium - (3% DV), Iron - (11% DV), Potassium - (3% DV)

Shipping

Due to the nature of chocolate, we will take extra precautions, including using innovative cold packaging including Styrofoam cooler boxes & freezer gel packs to keep your chocolates cool, ensuring your chocolates arrive in the best possible condition. In order for these shipping precautions to be effective, it is important for your order to arrive in a timely manner once it has shipped. While we generally ship all orders with UPS or USPS, certain ground shipping options are not available in all areas. For certain warm weather areas, only next day shipping options are available.

Review our shipping policy for more information.

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What is Praliné?

A praliné is a delicate mixture of nuts, chocloate, and sugar. By selecting only the finest ingredients in perfect proportions, our pralinés are unlike any other.

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What is a Ganache?

A ganache is a smooth filling with chocolate as the main ingredient. Our ganaches combine the finest chocolates with other liquid ingredients such as fresh cream, coffee, or liquor in order to produce delicious taste with a perfect creamy texture.

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What is Gianduja?

Gianduja is a mixture of chocolate and nuts containing between 15-40 percent nuts. Gianduja is of Italian origin, and first made in 1865. The selection of the best nuts and the perfect balance between chocolate and nuts gives our gianduja a deliciously subtle, smooth, and creamy texture.

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