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This year for the Spring-Summer Collection, Nicolas Cloiseau, Master Chef of La Maison du Chocolat, associates fruit, aromatic plants and citrus.

Intrigued by the intensity of the tanginess and fruit flavour, Nicolas Cloiseau turned his focus on citrus. By choosing to associate Menton lemon with the wild Japanese Yuzu Mishoyuzu, he turned the palate’s innate references upside down. Between Asia and the old continent, the pairing of these two citrus fruits with chocolate is a tale to be told :

The dark chocolate Andalousie ganache exemplifies the perfect balance with Menton lemon. The candied lemon cream blended into the ganache reveals the sweetness of this fruit, liberated from its acidity. The lemon zest infusion showcases the balance, and adds punch and vivacity without bitterness. The invigorating and full-bodied flavour of the whole fruit takes centre-stage.

The dark chocolate ganache with wild Yuzu Mishoyuzu from Japan exhales intense flavour with notes of yellow grapefruit and green mandarin. An aromatic extravaganza exploding with fruit underscores this lively, unexpected palette. With such exhilarating flavour, only fruit nectar will suffice to flavour this ganache. An invitation to take off on the ultimate gustatory escape.

Duo de Ganaches 26 chocolates, available in the boutiques and on line on April 15, 2013.

One is a dark chocolate ganache associating raspberry with rosebuds, the other is a milk chocolate ganache with citrus : orange, lemon and grapefruit.

Two new creations, with delicate fruit and floral flavours, side by side with the most emblematic ganaches of La Maison du Chocolat. These creations are presented in a lovely limited edition gift box for the special mother in your life.

Available in the boutiques and on line in the US, Hong Kong and Japan on April 26, 2013 and in France on May 15, 2013.

Completely smitten by its frank flavours, wild vegetation, and citrus fruits with complex flavours, Nicolas Cloiseau offers his personal vision of this isle of beauty using fruity, floral and acidulous associations with chocolate. Tour the Isle through five flavours.

Népita

It is mint unlike any other. Népita mint associated with ganache calls to mind notes of fresh herbs and peppery mint.

Clémentine

Featuring an original variety of very sweet Corsican Clementines, without bitterness or tartness, a superposition of very delicate fruity gelée of clementine juice on dark chocolate ganache with clementine cream.

Maquis d’été

The rare summer Honey from the high valleys in Corsica, where year after year the beekeepers move their hives from the sea towards the mountains, accentuates the appealing texture of the small fig seeds in the ganache.

Citronnette

The crunchy, perfectly candied rinds of the Corsican lemon reveal the perfect balance of the intensity of the fruit flavour tempered by milk chocolate.

Ampamakia

If Corsica produced cacao, the Ampamakia ganache would be its best ambassador. The crisp, fruity notes of the citrus in this chocolate capture authentic scents of a Corsican citrus grove.

Coffret Ile de Beauté 12 and 31 chocolates, available in the boutiques and on line on May 3, 2013.

If a macaron planet were to exist, the creations of La Maison du Chocolat would constitute an alternate universe. Direct heirs to the refinement of the Maison ganache, the chocolate stands as the starting point for each flavour to come. Under each crunchy shell lies a heart of ganache.

For his latest macaron creations, Nicolas Cloiseau pays homage to fruit, aromatic plants and citrus

Macarons sold by the piece or in coffrets available on May 3, 2013 (only in our boutiques).