Pecan Praline Cluster

Belgian dark chocolate, chunks of New Orleans style Pralines and Sugar Roasted Pecans make for quite a good cluster! The dark chocolate holds up well to the sweetness of the pralines and the sugar roasted pecans bridge the two flavors together in deliciousness!  We top these with crushed pralines, and a dark chocolate M.

  • Chocolate Care Instructions

    The chocolate "M" on top of the cluster is very thin and will most likely break when shipped or wrapped and carried in a bag.

    Chocolate is very finiky and sensitive to temperature. It also absorbs fragrances and the oders around it. The ideal temperature for chocolate is 65 degrees and 51% relative humidity. That being said, Please don't refridgerate or freeze chocolate. It changes the mouthfeel of the chocolate and that in turn changes the flavor because it no longer melts smoothly on your tongue. Chocolate is at its best when stored in a sealed zip-lock bag nearest to the proper temperature you can. You buy it fresh, eat it fresh!