OUR SAVOIR-FAIRE

THE ART OF ASSEMBLAGE

THE ART OF REVEALING THE AROMATIC TYPICITIES OF CHOCOLATE.

 

La Maison du Chocolat, along with its suppliers, has always sought out the most exclusive cacao plantations in Venezuela, Ecuador, the Caribbean, Africa, Madagascar, selecting only the finest cacao beans and best vintages depending on the organoleptic profile desired. To obtain the character, complexity of taste, typicity, finish desired, and encourage the expression of the infinite variations of chocolate, La Maison du Chocolat makes its own blends of vintages or “assemblages” to obtain a “couverture” with taste that is exclusive, unique and distinctive.

 

Because great cacao is becoming more and more rare, as soon as an opportunity presents itself, Nicolas Cloiseau goes straight to the terroir, to meet with the producers and people who work at the source of the cacao.  From these voyages to the plantations, he depicts a gustatory landscape revealing notes and flavours of cacao in its pure state but also the passion of the producers and the beauty of their agricultural work.

 

At La Maison du Chocolat, the creation of a new chocolate “couverture’ of reference requires more than a year and a half of fine-tuning between Nicolas Cloiseau, the sourcer, the couverturier and his teams. This work requires total dedication to achieve the perfect balance between bitterness, acidity, and fruit or floral aromatic intensity. Then the waiting game begins for the moment for the full range of aromas to appear.

 

Finally with these exclusive couvertures, La Maison du Chocolat commences the art of assemblage of its chocolates. Up to four different couvertures might be used to obtain the balance between grand cacao vintages, and the richness and nuance of the unique taste of a ganache.

 

This art of chocolate is reminiscent of the universe of wine and the work of a Cellar Master, who elaborates vintages with constant blending.

 

The same rigorous standards for the raw materials apply to all products used.  From hazelnuts and almonds in the pralines, fruits, spices to fresh cream in the ganaches…only the finest of ingredients are used in the recipes in order to respect and unveil their rich flavours.

 

"When I am creating, I am more interested in flavour typicities than in the provenance of the cacao. Sometimes to express the personality of an origin or a terroir, sometimes to find the perfect association of a desired typicity obtained by an assemblage of couvertures with a fruit an infusion, a spice…to better reveal the profile of a cacao and its best expression.

What excites me about chocolates of pure origin, is all the work that goes into it beforehand with the sourcer to obtain a flavour to create unique, customised chocolates.” Nicolas Cloiseau 

  • Ganache Passion - La Maison du Chocolat
  • Ganache au cassis - La Maison du Chocolat
  • Salvador - Ganache framboise - La Maison du Chocolat
  • Roméo - Ganache chocolat café - La Maison du Chocolat
  • Dentelle - La Maison du Chocolat
  • Les Gourmandises - La Maison du Chocolat
  • Zagora - Ganache menthe - La Maison du Chocolat
  • Cannelle - La Maison du Chocolat
  • Andalousie - Ganache citron - La Maison du Chocolat
  • Guayaquil - Ganache vanille - La Maison du Chocolat
A SAVOIR-FAIRE OF AN ARTISAN CREATOR

“CHOCOLATIER IS THE CRAFT OF AN ARTISAN. ALL THE CHOCOLATES ARE HANDMADE, BUT IN REALITY THEY ARE MADE WITH THE HEART.” ROBERT LINXE

 

The level of mastery required for chocolate accounts for the exceptional savoir-faire and skills used. The chocolates are made by hand in an artisanal tradition in the Atelier in Nanterre, outside of Paris, and then shipped to the boutiques in France and worldwide.

 

Made in small quantities of 30 kg. to respect the integrity of the recipes, the ganaches and pralinés require constant attention, and the patience and savoir-faire of experienced professionals.  Each texture is poured and smoothed out on Maison marble by hand, cut to the millimetre, carefully enrobed and decorated chocolate by chocolate with a cornet or fork, inspected and selected, sampled and tasted, piece-by-piece.

 

During the crystallisation phase, special heed is paid to the temperature ranges necessary to reveal the flavours.  Patience is a must with this noble material; time to rest, time to dry, and time for craftsmanship.

 

The quality of artisanal craftsmanship with chocolate is made evident in the finesse of the coating, the brilliance and regularity of a chocolate, the layering of chocolate in the moulds.

 

Veritable laboratory for brainstorming, the ateliers of la Maison are the birthplace of exceptional chocolate creations.  Unique pieces, whether they be for custom-made editions, limited editions for holidays such as Easter and Christmas or other occasions, showcase the artistic passion of the brand.  Comparable to “Haute Couture”, they express the quintessence of this noble material, chocolate, and demonstrate this invitation to dream, which is the hallmark of the grand Maisons. 

  • Truffe Yuzu - La Maison du Chocolat
  • Guayaquil - Ganache vanille - La Maison du Chocolat
  • Salvador - Ganache framboise - La Maison du Chocolat

THE ICONS

  • THE ICONS
    THE SIGNATURE GIFT BOXES

    Instantly recognisable, the chocolate assortments of La Maison du Chocolat, are in precious gift boxes with grained paper and a signature ribbon in a palette of chocolate tones in line with the mythical and refined codes la Maison.

  • THE ICONS
    THE PRALINÉS

    Almonds and hazelnuts, grilled, roasted, delicately caramelised. Slivers of almonds, crushed hazelnuts, crispy crêpe, salt crystals. Smooth or traditional. Let yourself by surprised by the subtleties of Maison pralinés.

  • THE ICONS
    THE PLAIN GANACHES

    Among the finest and rarest chocolates, La Maison du Chocolat has selected and elaborated recipes for dark ganaches distinct, and noble, revealing to amateurs of chocolate all the aromatic subtleties of the best cacao vintages in the entire world.

  • THE ICONS
    THE PASTRIES

    Chocolate as the starting point.

    The pastry selection features the emblematic chocolate vintages of la Maison. The construction of pastry interprets the sensation of the finish to the roundness of flavour, the signature of grand chocolate.  In a spirit of refinement, balance of flavours, surprise and renewed creation, la Maison always proposes an interpretation in chocolate as the starting point of all its creations.

  • THE ICONS
    THE FLAVOURED GANACHES

    La Maison du Chocolat lends to its ganache nothing but the finest of flavours. Seeking at every turn this subtle balance, which is the signature taste of la Maison du Chocolat. Flavoured ganaches create intoxicating associations between the chocolate and the flavours they are composed of whether they be acidulous, fruity, or with subtle fruit and infusions.

  • THE ICONS
    THE CHOCOLATES

    Plunge into a world of finesse and gourmandise…

    La Maison du Chocolat put its stamp of nobility on ganache: silky texture of fresh cream and finely chopped chocolate. Enhanced with fruit pulp, delicately infused or revealing the nature of a perfect cacao, the dark or milk chocolate ganaches are side by side with our plain or flavoured pralinés in our assortments.