23 December 2020
A time of enchantment, the Blue Hour* calls for inimitable flavours. Hovering between light and shadow, Nicolas Cloiseau, Master Chef Creator of La Maison, Meilleur Ouvrier de France, puts us in touch with our emotions.
Four creations begin to appear. A rare cacao, simply exquisite with a blast of woody, floral and feminine notes. Nepalese pepper with fruity and acidulous accents. Almond paste totally hazelnut or ever still a praliné wirth roasted Japanese rice.
With ephemeral beauty, the Blue Hour invites us to truly expérience the unexpected!
BLUE HOUR GIFT BOXES COLLECTION
Soon available in our boutiques and online, in 3 sizes.
9€ the gift box with 4 chocolates
17€ the gift box with 8 chocolates
30€ the gift box with 16 chocolates
Discover the 4 new recipes:
- OMBRE BOISÉE
Dark chocolate ganache, pure Colombian, 60%.
- ÉCLAT FRUITÉ
Dark chocolate ganache with Mecker respberries infused with Timut pepper from Nepal.
- NOISETTE SOLAIRE
Milk chocolate heart, almond and hazelnut paste with gently roasted hazelnuts, acacias honey.
- RIZ LUMINEUX
Almond/hazelnut praliné with slivers of roasted Japanese Koshihikari brown rice, enrobed in milk chocolate.
*The Blue Hour is the period between night and day where the sky is a much deeper blue than the blue sky of daytime.
BOUCHÉE COEUR EMPREINTE
Right where the light shines on taste, Nicolas Cloiseau showcases experience. His chocolate heart will please the most discriminating of our desires.
The chocolate is rich with promise. Creamy, crunchy, fruity or crackling, he presents four recipes filled with delight, flavour and emotion.
Perfect for sharing together.
Four bouchées in one:
- Milk chocolate and caramelized pecans.
- Milk chocolate with caramelized and roasted hazelnuts.
- Milk chocolate praliné with slivers of caramelized wafers, enrobed in darjk chocolate.
- Crunchy heart with strawberry.
20€ the piece 67g
Available in our online boutique on Februray 1st, 2021
Easter Daisy Rabbit Bouchée
Milk chocolate bar with caramelized almonds and crispy crêpes, flavored with caramel and Madagascar vanilla.
Easter Peanut Bouchée
46% milk praliné bouchée with peanuts, decorated with a fine 56% dark chocolate plaque.
Easter Praliné Egg Shell
Real eggshell filled with praliné in dark chocolate with chopped hazelnut.
Easter Exceptional Dark Chocolate Daisy Egg
Half-egg of dark and milk chocolate with roasted hazelnut pieces, decorated with daisies and filled with praliné chocolates.