pastry

PASTRY

gelato

GELATO

chocolate

CHOCOLATE

cuisine

CUISINE

coffee

COFFEE

  • H20 slide
  • Jim Hutchison
  • Meg Galus
  • Sean Pera
  • france slider

Chocolate Way. The European cultural routes of chocolate

The Chocolate Way is the network for cultural traveling dedicated to the chocolate around Europe. It promotes a new tourism product based on routes to meet the best European chocolatiers, in collaboration with the project Chocolate Heritage and European Life and Identity, co-funded by the European Union COSME program.
The Chocolate Way combines the chocolate historical districts in Europe, such as Modica, Perugia, and Torino in Italy. Tour operators offer 30 routes in Belgium, France, Germany, Italy, Spain and the United Kingdom (new routes are expected). These tour packages will give the opportunity to meet producers and taste and buy the products.

Continue Reading

Graphic CHIC by La Maison du Chocolat


A supercharged, hypnotic energy has taken over the macaron gift boxes turning the tables on chic and pleasure. Stunning graphics, trendy, almost sparkling offer visions of gourmandise. Vibrant stripes create optical illusions; the pop art lines bring an impressionistic lightness.  Free-form vibrant patterns underscore in bold colours our cravings for this delicate round cookie.
The chocolate unveils a palette of intense flavours. An assortment with a choice among 12 ganache macarons: dark chocolate, robust dark chocolate, milk chocolate, coffee, caramel, hazelnut praliné, coconut and lime, vanilla, pistachio, citron & lemon zest, passion fruit, and raspberry.

Continue Reading

Envol by Nicolas Cloiseau

Light As Air Collection

Nicolas Cloiseau, Master Chef of La Maison du Chocolat revisits the essentials of chocolate, with a breeze of assurance, embracing a je-ne-sais quoi and zeitgeist.
Nicolas Cloiseau rethinks textures, challenges the senses, and captures the essence of fragrances, overcoming every rule and going the opposite way. He reworks techniques and imagines new ways to taste chocolate. A hint of air is needed as an ingredient. To add flavor to air: who would have thought?
The result is crisp, frank, instinctive and sometimes explosive interpretations.

Continue Reading

Easter Arty Collection de l'Éclair de Génie

The new Easter Arty Collection de l'Éclair de Génie Christophe Adam is a tribute to contemporary art by revisiting the classics.
Christophe Adam presents the colorful ducks in chocolate -  Equatorial 55%, milk 35% and Equatorial White 29% - decorated in action painting style,
the caskets of small eggs and, the Easter éclair, with chocolate and raspberry cream and colorful chocolate tuile .

www.leclairdegenie.com

Continue Reading