Starting from €30 the box of 24 chocolates available in store from November 3, 2021.Īnd do not forget about the famous Advent Calendar to discover in stores from November 3 and holding 24 chocolate treats. Inside the boxes? The staple chocolate bonbons by La Maison du Chocolat and two novelties: the vegan Sao Tomé dark ganache, and fig marzipan & praline. Available from Novemin store for €28 the 115-g piece.Īnd what would be Christmas without the famous chocolate boxes? This time, the collection is improved by the oneiric universe by paper-artist Giselle Balosso-Bardin. Topping 56% dark chocolate, some whole dry fruits: caramelized almonds and hazelnuts from Spain, Iranian pistachio, and raspberry chocolate balls. The best yule logs 2021 by Pastry Chefs and Chocolatiers in ParisĪnd there are also the Pampilles Boule de Noël.The most original yule logs 2021 in Paris.Best yule logs 2021 by bakeries and pastry stores in Paris.Available in store from December 20 to 24, 2021. Allow €120 for the log serving 6 to 8 foodies. On both sides of the log, a decor with 8 56% dark chocolate bulbs of 5 different sizes and pierced with 572 holes and decorated with stars.
La Maison du Chocolat is one of the most successful chocolate brands that originated in Paris in 1977. Let us continue the discovery of the Christmas 2021 collection by La Maison du Chocolat with the Bouleversante yule log based on 69% pure origine île de Sao Tomé dark chocolate mousse, old-fashioned almond praline, soft cake with crunchy almonds, a layer of fresh violet fig compote from Sollies. Best Chocolate in Paris 6: La Maison du Chocolat. And this year's big novelty is the bulb contains a LED spiral to plug in to project the drawing of the holes on the wall! The whole is hemstitched with 2,916 holes, pierced and decorated with stars. This year, the creation – entirely handmade – represents a Christmas tree bubl made of 69% Pure Origine Île de Sao Tomé dark chocolate, molded into two half-shperes and decorated with an accumulation of 26 bulbs of 5 different sizes. This time, the Meilleur Ouvrier de France chocolatier chef invites us to experience a very gourmet travel thanks to a strong symbols characterizing the Holidays: Christmas tree bulbs…įirst, let us see the famous and unmissable exceptional chocolate piece to discover in very limited edition, only 10 pieces in the world. It is coated with chocolate, which is poured onto the candy, then then decorated by hand.īe careful, do not conserve after 30 days.As it happens every year, Nicolas Cloiseau from La Maison du Chocolat wished to dazzle us, surprise us and seduce us with creations especially concocted for the Holidays 2021. It is poured onto marble tables and then smoothed out and cut into two with a tool called a guitar, with a bladed comb. To make a ganache, cream is heated, given a flavor, and mixed with the chocolate, which is then whipped. The beans are then crushed, sweetened, and mixed with a cocoa butter.įirst, the heart of the candy is made (ganache, praline, almond paste.). They are roasted at a temperature ranging from 100 to 150 degrees Celsius (212°-302° Farenheit). The beans ferment and then dry in the sun for several days. This fruit contains what is commonly known as the cocoa beans. The raw material is made from the fruit of the cocoa tree, called the pod. Recently, for Easter, Nicolas Cloiseau created a charming collection of fish so pretty that they would be hard to eat.Īnd for his masterpiece, the chef prepared a 6.6 kilo (14.8 pound) "freshwater egg", measuring 51 cm tall, crossed by a school of fish. Les saveurs se déploient avec intensité et le composant est stable.Ĭhocolate Eclair and Chocolate Raspberry Eclair - €5.70
The flavors intensely unfold and the component is stablee de fruits. He finally found the solution in Burgundy: Harvested in winter, blackcurrant buds are crushed to make "blackcurrant pepper", which can then be used as an infusion mixed with a fruit puree. The same went for the blackcurrant, whose flavor isn't easy to incorporate. For the Salvador, he tested all varieties of raspberries, until he found the least acidic and the most fruity.
Nicolas Cloiseau does not twiddle his thumbs when looking for a flavor. Of course, there are praline chocolates, truffles, candied chestnuts, candied oranges, and other treats, as well as pastries like macaroons with a ganache that comes in 11 different flavors and recently, delicious eclairs. 29 piece Assortment - €31 and 63 piece Assortment - €66
0 kommentar(er)
