French for “good, good,” a hard shell of chocolate filled with a variety of centers. The full French term is bonbon de chocolat (or chocolats fourrés assortis for assorted filled chocolates). It is referred to as praline in Belgian; while in France, a praline is a caramelised almond. To add to the confusion, the word truffle,which refers to balls of ganache rolled in cocoa powder or other coatings, is used by some to describe hard shells filled with ganache. Unfortunately, there is no governing body to standardise terminology; so consumers need to read the fine print to understand what they are buying. See the larger discussions under praline and truffle.