For this year’s holiday season, Nicolas Cloiseau, master chef of La Maison du Chocolat, has envisioned a Christmas collection that is both graceful and architectural.
Chef Cloiseau’s exquisitely decorated bûche de Noël has sleek chocolate “branches” fanning out along its length.
And his stylised collection of chocolate Christmas trees features intricate mendiant ornaments suspended between delicate layers of chocolate.
Bûche Merveilleuse features hazelnut dacquoise, single-origin Venezuelan chocolate mousse, chocolate genoise, hazelnut praliné fondant with bits of chocolate, and bergamot cream with lemon zest.
Sapin de Noël features 25 discs of hand-crafted chocolate in various sizes, 130 dark chocolate pine cones, 10 dark chocolate ornaments, beads of dark chocolate, edible gold leaf and gold threads. (4 kg, 46 cm tall).
Pampille de Noël (Christmas ornament) is composed of triangles of dark chocolate, half triangles of milk chocolate with mendiant nuts (Valencia almonds, chocolate-covered almonds, Piedmont hazelnuts, pecans, Sicilian pistachios and pine nuts), beads of dark chocolate and edible gold leaf. (120 grams, 18.5 cm tall)
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Photos © La Maison du Chocolat