French-Style Chocolate

Of the three styles of bonbons (Belgian, French and Swiss), French chocolates have a thinner shell of chocolate. The original style was hand-dipping (enrobing) rather than moulding, which originally accounted for the thinner style. French chocolates focus on ganache centres: cream and chocolate, which may be plain; praliné, with a nut (generally hazelnut, pistachio or walnut); or infused with another flavour (such as coffee, raspberry, orange, Cognac).