29th march 2024
A unique collection of pastries dedicated to chocolate
In a statement of reinvented taste and style, the chocolate and beliefs of La Maison du Chocolat resonate louder. Make way for pure origins, the infinite taste of chocolate, the panache of a revisited ganache, the evidence of “better with less” and the twists of taste pleasure. In its singular art of consecrating chocolate, the House spirit stirs the taste, surprises the taste buds and chooses a duo of chefs in the name of a colorful collection, dedicated to chocolate.
In light of Frédéric Bau’s invigorating vision and his natural inclination to push audacity into every bite. Between creation, innovation and challenges, this unbridled duo expresses the freedom of your House on the chocolate scene. Together they believe in the evidence of the good, the beautiful and the good.
THE CARRE
There’s light mousse. There’s intense chocolate. And then there’s an elixir that coats the ensemble, conveying chocolate’s unique flavor.
€9,50 the individual cake
Six recipes
- Guayaquil Carré: captivatingly sweet chocolate dessert - pure origin Brazilian (53%).
- Jolika Carré: spicy yet mellow chocolate - pure origin Brazilian (53%).
- Salvador Carré: intense and tangy chocolate - pure origin Madagascan organic plantation (74%).
- Noir de cassis Carré: intensely fruity chocolate - pure origin Madagascan organic plantation (74%).
- Figaro Carré: crunchy chocolate - pure origin Belizean (75%).
- Caracas Carré: intense chocolate - pure origin Belizean (75%).
THE CHOCOLATE TART
This tart is so silky, so crunchy, so melt-in-the-mouth - chocolate has never tasted so chocolatey!
9,50€ the individual cake
A sweet cocoa pastry, a pure origin chocolate sponge, a pure origin Grenadian Kalingo dark chocolate (65%) ganache and a cocoa nib chocolate leaf.
All of these recipes reflect the Maison du Chocolat wish to make pastries better for everyone, with low-fat, low-sugar, options and a bold approach to ingredients with good nutritional properties (such as wholegrain rice flour and top-quality nut oils), all without compromising on pleasure and indulgence.
LE CHOU MAISON
In just one bite, they each owe something to chouquette sugar puffs, moist sponges, and creamy choux buns.
3€ per piece
Four recipes :
- Carya Chou: pecan praliné crémeux, and choux pastry covered with ground almonds and cocoa nibs.
- Caramelo Chou: caramel crémeux with fleur de sel, and a choux with chopped and ground hazelnuts.
- Caracas Chou: pure origin Madagascan Millot dark chocolate (74%) and choux pastry with cocoa nibs.
- Guayaquil Chou: Madagascan vanilla crémeux choux pastry base and a choux with flaked almonds.
Guayaquil Carré 1 pers.
A captivatingly sweet chocolate dessert: tender sponge with acacia honey, shortcrust pastry, pure origin Brazilian milk chocolate (53%) mousse, blond chocolate and vanilla crémeux, and a vanilla and red kampot pepper elixir.
Jolika Carré 1 pers.
A dessert made with spicy yet mellow chocolate: soft acacia honey sponge, shortcrust pastry, pure origin Brazilian milk chocolate (53%) mousse, pistachio crémeux, pistachios, and mandarin and cinnamon coulis.
Quito Tarte 1 pers.
A sweet cocoa pastry, a pure origin chocolate sponge, a pure origin Grenadian Kalingo dark chocolate (65%) ganache and a cocoa nib chocolate leaf.