Praliné noisette
Piedmont hazelnuts, caramelised and ground.
2,40 €
Dessert menu example with every flavor named.
Guests pick a dessert by flavor, so name the flavors plainly. This example, from a chocolate shop, lists each bonbon's filling, prices boxes by size, and keeps pastries short.
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Maison Fève: an example dessert menu
Made with the Chocolatier template. The place, dishes and prices are examples.Maison Fève
Chocolatier and pâtissier. Bonbons made each morning in our atelier, hot chocolate in the salon.
Bonbons
By the piece, or chosen for a box.
Ganache Earl Grey
Bergamot tea infused in cream, dark 66%.
2,40 €
Caramel salé
Soft caramel with Guérande salt.
2,40 €
Framboise
Raspberry pâte de fruit, dark ganache.
2,40 €
Gianduja
Hazelnut and milk chocolate, smooth.
2,40 €
Yuzu
Japanese citrus in white chocolate.
2,60 €
Café
Ethiopian coffee in a dark shell.
2,40 €
Fève tonka
Tonka bean and vanilla, milk 40%.
2,60 €
Boxes
To take home, tied with our ribbon.
Coffret Signature
9 pcs22 €
16 pcs38 €
25 pcs56 €
Our bonbons, chosen by the chocolatier.
Ballotin
250 g24 €
500 g46 €
The bonbons of your choice, by weight.
Mendiants
14 €Dark and milk discs with almonds, pistachios and candied orange.
Orangettes
12 €Candied orange peel dipped in dark chocolate.
Vegan
Hot Chocolate
Served in the salon with a jug of whipped cream.
L'Ancienne
7,50 €Thick and dark, melted from 70% Venezuelan chocolate.
Gluten-Free
Au lait
7 €Milk chocolate and Madagascan vanilla.
Gluten-Free
Épicé
7,50 €Dark chocolate with chilli, cinnamon and nutmeg.
Viennois
8,50 €Under Chantilly and grated chocolate.
Pâtisserie
Éclair au chocolat
7 €Choux, dark chocolate cream and a mirror glaze.
Tarte au chocolat
8 €Sablé crust, ganache set soft, fleur de sel.
Opéra
8,50 €Almond sponge soaked in coffee, ganache and buttercream.
Paris-Brest
8,50 €A choux ring filled with hazelnut praliné cream.
Ices
Churned in the house each day.
Sorbet chocolat noir
6,50 €Dark chocolate and water, nothing else.
Vegan
Coupe liégeoise
10 €Chocolate ice cream, hot chocolate sauce, Chantilly.
Vegetarian
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateWhat to put on a dessert menu
- 1
Signature items
What you're known for goes first, like bonbons or a house tart.
- 2
Boxes and gifts
Sizes and prices for boxes. Say if guests can choose what goes in.
- 3
Hot drinks
Hot chocolate, coffee, tea. Say how sweet or dark each one is.
- 4
Pastries and cakes
Four or five, made that morning. Hide each one when it sells out.
- 5
Ice cream and sorbet
Say which are dairy-free. Sorbets often are, and guests ask.
Prices and descriptions
Show prices and sizes
Price boxes by size in columns, so guests can see how the price grows with the box.
9 pcs16 pcs25 pcs
Coffret Signature9 pcs 22 €16 pcs 38 €25 pcs 56 €
Our bonbons, chosen by the chocolatier.
Write the descriptions
Name the flavor first, then the texture or chocolate. "Decadent" tells guests nothing.
Caramel salé
Decadent and irresistible.
Caramel salé
Soft caramel with Guérande salt.
Before you print the QR code
- Nuts are labeled on every item that has them.
- Dairy-free and vegan options are marked.
- Box sizes show the number of pieces or the weight.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Questions about a dessert menu
Should desserts have their own menu?
If you have more than five or six, yes. A short, separate menu is easier to read at the end of a meal.
How do I label nuts?
Add a custom label like "Contains nuts" to every item that has them. Praliné and gianduja are made with hazelnuts.
Should I show chocolate percentages?
Yes, for chocolate lovers. "Dark 70%" tells them more than "rich".
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Afternoon tea, hotel tea salon, tea roomMake your own dessert menu.
Swap in your dishes and prices, then publish with a link and QR code.