LA MAISON SPIRIT

A UNIQUE SENSIBILITY

THE ART OF THE EXPRESSION OF TASTE AND THE ARTISTIC EXPRESSION OF CHOCOLATE.

 

To achieve the exact nuance that will reveal unique taste from the first bite to the last, this is the subtlety, which is the linchpin of the finesse of the construction of taste of La Maison du Chocolat.

 

Working with the finest chocolates, Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier*, Master Chef of La Maison du Chocolat constantly explores new sources of taste and new avenues for the versatility of the material. He offers moments of pleasure and the refinement of “chocolate” with an invitation of discovery and gourmandise.

 

*Best Craftsman Chocolatier France

THE SIGNATURE TASTE

SUBTLETY OF BALANCES & ART OF THE DEGUSTATION: THE INGREDIENTS OF SIGNATURE UNIQUE TASTE.

 

Since its creation, La Maison du Chocolat has been on a quest to create chocolates synonymous with the perfection of balance and excellence of taste.

 

The science of balance rests on the perfect proportion between the flavour (fruit, spice, infusion…) and chocolate. An alliance of sensations apportioned with great finesse. Fruit of precision, patience and passion, the creations spring to life after a long series of combinations with the infinite nuances of chocolate.

 

Respect for the ingredients, subtlety of balances and richness of taste offer a palette of flavours that lead to an art of Maison degustation requiring the sensations succeed each other but never mask the chocolate:

1- chocolate,

2- fruit, spice, infusion,

3- chocolate.

The ten master tasters of La Maison du Chocolat are the guarantors of the unique signature of “chocolate” balances of the brand. Their specialised tastings allow each taster to describe their sensations to bring us to new heights in the degustation.

 

The finish on the palate, the flavours, the intensity, the silkiness, the moistness, and creaminess are all part of the lexicon of the sensations of a degustation of the texture of chocolate.

 

“All my work consists of the art of balancing flavours and capturing “otherworldliness” in a chocolate bonbon, which has about 8g. of chocolate.  Each time I want to create and share a genuine moment of chocolate pleasure.” Nicolas Cloiseau

ROBERT LINXE
Créateur, Fondateur, Passionné

THE 10 COMMANDMENTS

  • 01

    The colour of a good chocolate
    should be mahogany brown and
    slightly glossy.

  • 02

    A very good chocolate should not be
    too dark or too dull.

  • 03

    The ideal temperature for tasting
    chocolate is between 18 and 20°C
    (64 - 68°F).

  • 04

    A good chocolate should have a very
    thin coating; this coating should not be
    crunchy but should melt in the mouth.

  • 05

    The best way to taste chocolate
    is to savour it in small pieces.

  • 06

    Chocolate should never be sharp,
    overly bitter or pungent.

  • 07

    The flavour of the chocolate should
    never conceal the intensity of the
    cocoa, which is important to achieve
    perfect balance.

  • 08

    The taste of a chocolate should linger
    on the palate.

  • 09

    All the ingredients and especially
    the chocolate couverture must be
    of premium quality.

  • 10

    A good chocolate is defined by
    the quality of the chocolate used
    and not the cocoa percentage.