uses single origin cacao beans from countries such as Costa Rica, Bolivia and Ecuador, and turns them into pralines, handpiped truffles, brittles and more. The shop prides itself on fresh ingredients, as evidenced in the Mint Leaves Dark Ganache praline which uses, well, fresh mint. If you’re unsure of what to get, ask for samples from the staff who will also gladly share their expertise.
Meanwhile, the pralines at Pierre Ledent
are like edible art – just look at the intricate designs on the chocolates. Thanks to award-winning chocolatier Pierre Ledent, the pralines, which contain at least 70 percent cocoa, are not only pretty to look at but are also crafted from quality ingredients (think nuts from Sicily).