Nicolas Cloiseau, Master Chef of La Maison du Chocolat, introduces five exceptional recipes celebrating the world of haute cuisine with surprising pairings of chocolate and vegetables.
- Praliné with porcini mushrooms
- Ganache with caramelised onions
- Dark ganache with red pepper
- Praliné with black olives and olive oil
- Plain robust ganache, dash of Guérande salt
> Click to discover the assortment
The Savoury Chocolate Collection may be enjoyed at any time of the day or night, in the beginning or end of a meal with coffee, as an aperitif or according to Nicolas Cloiseau between the last course and dessert.
Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier (SOY lecithin), vanilla natural flavoring), MILK chocolate (sugar, whole MILK powder, cocoa butter, cocoa paste, emulsifier (SOY lecithin)), sugar, CREAM, HAZELNUTS, ALMONDS, pepper puree, BUTTER, glucose syrup, figs, sweetener (sorbitol), balsamic vinegar, olives, dried porcini mushrooms, olives oil, invert sugar, salt, dextrose, natural flavorings (ceps, vanilla, pepper), onions, filament pepper, cocoa powder
Dark chocolate contains: Cocoa solids 56% minimum. Milk chocolate contains: Cocoa solids 37% minimum - Milk solids: 26% minimum
Keep in a dry and cool place (18°C/64°F)
May contain peanuts, gluten
2 to 4 weeks
Nicolas Cloiseau prepared wine pairings with Diane's chef Sommelier:
Hazelnut praliné with porcini mushrooms: Autumnal flavors, silky texture to enjoy with wood pigeon or pheasant and a Châteauneuf-du-Pape (mainly Grenache).
Ganache with caramelised onions: The creamiest and sweetest at the finish, it calls for a sweet or fortified wine such as Gernache gris.
Dark ganache with red pepper: Suave rush, tonic finish, interesting pairing with duck, enjoy with a Bugey or d'Irouléguy wine with a warm and vigorous style.
Praliné with black olives and olive oil: Sweet and intense at the same time, very refreshing finish, to enjoy with a mellow Bandol, a bright sunny vintage.
Plain robust ganache, dash of Guérande salt: Classic and tender, the taste of salt refreshes the finish, good to pair with a young Maury.