Chocolate confections with Crêpes Dentelles

Cocoa Confection with Crêpes Dentelles, soft center with Breton crunch

The cocoa confection with Crêpes Dentelles from Chocolaterie Bruntz are French Truffes Fantaisie from Kingersheim in Alsace, rolled in dark cocoa powder and interspersed with shards of paper-thin Breton Crêpes Dentelles. Not a chocolate with a firm shell, but 16 soft truffles that melt in the mouth while crackling softly.

The Cocoa Confection with Crêpes Dentelles is a cocoa truffle from the Bruntz chocolate factory in Kingersheim near Mulhouse, where Truffes Fantaisie have been made since 1960. The soft cocoa center contains 5 percent pieces of Crêpes Dentelles, those wafer-thin rolled waffle leaves made of wheat flour, butter, and barley malt, which Brittany has been baking since 1893. 16 pieces, 100 grams, in a blue box.

The powder on the outside is tart, the core beneath is soft and sweet, and in between, the waffle shards crackle like thin puff pastry. Powdery, creamy, brittle. A truffle that still makes noise as it melts.

Soft, softer, and then it crackles

The cocoa confection with Crêpes Dentelles tastes of dark cocoa and cooked cream, and the Crêpes Dentelles add butter, roasted notes, and a hint of malt.

The shards are so thin that they don't get in the way, only crunching briefly between the teeth before the center envelops them. This is the more refined type of crunch, closer to puff pastry than brittle, and it keeps the truffle light, even though it starts off so sweet. Two pieces after a meal are enough, so the box of 16 truffles will last for a good week if you don't share them.

We like them with milk coffee on Sunday morning because coffee and wafers together taste like breakfast in Quimper. And if you want to know how the wafer tastes on its own, the Crêpe Dentelle from Gavottes is right next door in our range, folded eight times and 125 grams light.

A Breton leaf in an Alsatian truffle

The Crêpe Dentelle was created in Quimper in 1893 when the baker Marie-Catherine Cornic left a crêpe on the griddle for too long and impulsively rolled up the paper-thin dough.

Since then, Brittany has been baking the leaf from wheat flour, sugar, butter, skimmed milk, barley malt, and salt; the malt is the reason for the golden-brown color and the faint toasted note.

Bruntz breaks these waffle leaves and stirs them into a mixture of vegetable fat, sugar, low-fat cocoa powder, and whey powder, bound with soy lecithin. Cocoa butter is missing, which is why the result is called cocoa confection in Germany and not chocolate, as the rules dictate. This does not harm the melt; on the contrary, coconut fat melts at around 24 degrees, which is why the center disintegrates in the mouth instead of becoming sticky.

The blue box belongs in a cool, dry place between 15 and 18 degrees, not in the refrigerator, as the powder will absorb moisture there and the wafer will become soft. Once opened, it will keep for a few weeks, if the family allows it.

Kingersheim, 1960, three brothers and a new face

Chocolaterie Bruntz was founded in 1960 by three brothers in Kingersheim near Mulhouse; the company has been operating in the Rue de l'Industrie with about ten people since 1978.

The Ricou family arrived in 2005, and in 2024, Quentin Ricou and Laurent Kalis—a chocolatier's son and a delicatessen merchant with twenty years of experience—took over. "Every truffle, every dragée should make the taste buds sing," as Quentin says, and the smiling B on the box has been the face of this since 2025. As a partner of the Marque Alsace, the house proudly displays its origin on the packaging.

The other two varieties, Hazelnut Crunch and Salted Caramel, can be found at Chocolaterie Bruntz, with more sweets from our neighbor in our France section. The crackle is included.