Guylian's main product is a range of praline chocolates in the shape of seashells and seahorses. In 2005, Guylian released twist wrap boxed chocolates for sale in the United Kingdom to explore the market of everyday consumption rather than gift confectionary. They were made available in their Original Hazelnut Praline flavour, Creamy Strawberry, Orange Cream, Smooth Truffle, Mild Cappuccino and Crispy Caramel. Guylian released a vanilla flavour Sea Horse at the ISM confectionery exhibition in 2013 in an attempt to capture the market of customers who like “a more subtle taste to the traditional signature praline filling”. At this exhibition, the Perline chocolate was added to their assortment collection and contains a milk chocolate truffle and hazelnut praline centre. To meet consumer requests for smaller portions, resealable pouches of chocolate-covered fruit pieces were released in 2016. These came as Milk Chocolate Coated Raisins, Dark Chocolate Coated Blueberries or Dark Chocolate Coated Cranberries. Their assortment flavours at this time included white chocolate Matcha Green Tea, Latte Macchiato coffee, Crunchy Biscuit and Soft Caramel. In 2017, Guylian launched a duty-free exclusive range of mini pralines for its master's Selection luxury gift box. Traditional flavours were accompanied by new flavours including Coffee Cardamom, Caramel with Pineapple, Orange and berries, Earl Grey Tea and Ginger Lime. The previously successful flavours that appeared in this collection were the signature Hazelnut Praline, Raspberry, Crunch Hazelnut Praline, Almond Praline and Mocha. The box contained an assortment of 10 different flavoured miniature chocolates decorated with fine ingredients. Guylian introduced ‘No Sugar Added Bars’ which come in milk, dark or dark with cranberries and get their sweetness from Maltitol, a natural sugar alternative. Guylian's Golden Gift Boxes are available in two sizes; 250g or 375g and are filled with roasted hazelnut praline Sea Shells. Production method The Guylian Sint-Niklaas production facility produces up to 75 tons of chocolates each day and still use Foubert's original recipe to make the Guylian hazelnut praline filling. Sustainably sourced West African cocoa beans are used to make 100% pure cocoa butter which gives Guylian's chocolate a creamy texture. In small batches Mediterranean hazelnuts are slowly roasted in copper kettles with sugar while chocolatiers monitor the temperature and observe their caramelisation. The roasted hazelnuts are then ground and blended with the cocoa butter to produce the roast hazelnut praline which is then piped into the chocolate shells. Foubert's wife also contributed to the creation