Bars Gift Box 16 chocolates

A real pleasure of sharing and gourmet nibbling, let yourself be seduced by this assortment of delicious dark, milk or white chocolate squares, hand-made in our workshop.

Weight: 0.124kg

Dimensions : 15,9 cm x 15,9 cm x 3,3 cm

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A few words about
our creations...

The look fascinates, the silhouette detonates. In one stroke. Pure, graphic, signed. Nicolas Cloiseau, chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, breaks down the tablet into an assortment of delicious chocolate squares. He exacerbates the detail of the chocolate, twists the sensations. Its clean cuts, its sharp edges, its millimetre-sized geometry reveals a vibrant chocolate.

It has come to shake up the lines of the usual chocolate bars, it cuts with the energy of taste. In his exercise in style, he frees himself from the moulds and gives an immediate fresh touch. Six elongated silhouettes each take on a chocolate character. In his intuition to combine pleasures, Nicolas Cloiseau mixes genres. A skillful blend of pure delicacy and the sharp promise of a new collection that asserts its differences, rich, intense and totally regressive to be enjoyed in pairs.

*The composition of our box may vary.

Optimal consumption duration* : From 8 to 88 days
*Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
Price per kilo: €282.26/kg
Storage temperature: 18 °C
310047
5858505471

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Dégustez nos chocolats à une température ambiante de 20 °C. Accompagnez votre dégustation d’eau minérale, afin de laisser s'exprimer au mieux les saveurs du chocolat. Vous pouvez conserver nos chocolats dans un endroit sec et frais, (18°C) dans leur emballage d'origine, ou bien dans le bac en bas de votre réfrigérateur, après avoir protégé votre coffret dans un sac papier ou plastique (dans ce dernier cas, sortez les chocolats 30 minutes avant de les déguster).

dark chocolate (cocoa beans, sugar, cocoa butter, emulsifier (sunflower lecithin), natural flavouring (vanilla)), white chocolate (cocoa butter, sugar, whole milk powder, skimmed milk powder, whey powder (milk), butter (milk), emulsifier (sunflower lecithin), natural flavouring (vanilla)), milk chocolate (sugar, cocoa butter, whole milk powder, hazelnut, cocoa beans, skimmed milk powder, emulsifier (sunflower lecithin), natural flavouring (vanilla)), sugar, hazelnut, sweet almonds, pecan nut, cocoa butter, wheat flour (gluten), rice flour, passion fruit juice and pulp, pistachio, butter (milk), food colouring (caramel), skimmed milk powder, salt, emulsifier (sunflower lecithin), barley malt (gluten), malt extract
Dark chocolate contains: cocoa solids 56% minimum, Milk chocolate contains : Cocoa solids 37% minimum - Milk solids : 26% minimum

Average nutritional values per 100g : Calories (Kcal) : 576, Calories (kJ) : 2395, Total Fat (g) : 40, Saturated Fat (g) : 20, Total Carbohydrate (g) : 44, Total sugar (g) : 40, Protein (g) : 8.0, Salt (g) : 0.18

This product contains

Nuts
Gluten
Milk

This product may contain

Peanut
Egg
Sesame
Soya

Craftsmanship, gourmet treats and incredible uniformity

Driven by a desire to do things differently, Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, never does things the easy way. His two-layer Crazy Bar collection boasts two textures, two different tastes within the same bar, twice the complexity. The bar's smooth side, measuring 2mm, is poured onto cold marble. Speed and precision are required to cover the chocolate as soon as it crystallizes. If the second layer is too cold, the two layers won't join together; if the second layer is too hot, the first will disappear. Three experienced chocolatiers make these Crazy Bars by hand: the bars' thickness is guided by their taste. Creating a childlike sense of pleasure, these Crazy Bars feature myriad inclusions for an incredible flavor and a complex texture. Fruit is added by hand and by eye, as the chocolate crystallizes: it must stick to the chocolate without piercing it.