From A la Mère de Famille for Easter 2014: “Hélène la Mère Poule” and her chocolate chicks. A creation of head chef Julien Merceron, this playful chocolate hen is available in either dark chocolate (68%) or milk chocolate (36%) . The entirely edible 20cm-tall sculpture is filled with miniature eggs and chocolate “fritures,” or tiny fish. Total … Continue reading Hélène la Mère Poule, from A la Mère de Famille
To celebrate Easter 2014, Nicolas Cloiseau, Master Chef of La Maison du Chocolat, has crafted a magical chocolate atelier run by playful Easter bunnies. Turning the world of sculpted chocolate upside down, Chef Cloiseau’s mischievous rabbits rub elbows with a delectable assortment of chocolate pastries, éclairs and macarons. The scene is brimming with many of … Continue reading La Maison du Chocolat: An Easter chocolate atelier
Some hands-on chocolate and pastry classes are on the menu this spring at Un Dimanche à Paris. Pierre Cluizel‘s chocolate “concept store,” located in the historic Cour du Commerce Saint-André (6th arr.), is a one-stop chocolate shop that features a boutique, chocolate bar, restaurant, “salon de chocolat,” chocolate lounge as well as a large kitchen … Continue reading Un Dimanche à Paris: Spring chocolate and pastry workshops
For anyone curious about the fascinating history of chocolate, or for those looking for a how-to primer on tasting, Sarah Jane Evans’ Chocolate Unwrapped is a captivating and informative read. This well-researched and beautifully illustrated book covers all aspects of chocolate. The introduction is teeming with interesting anecdotes and facts about chocolate history, geography, botany … Continue reading Chocolate Unwrapped, by Sarah Jane Evans
The practice of preserving fruit in sugar dates back to antiquity. More than 2,000 years ago, the ancient Romans preserved fruit in this way using honey. During the Crusades, Europeans arriving in the Middle East discovered pâtes de fruits, jams and candied fruit. These sweet and flavourful confections eventually made their way to France by … Continue reading Holiday recipe: Chocolate-covered candied orange peel
Le Burgundy‘s new pastry chef, Stéphane Tranchet, has created a striking cylindrical bûche de Noël. The sleek dessert features delicate orange-almond sponge cake, a cherry compote, liqueur-infused amaretti and dark chocolate cream. It is dusted with white chocolate and silver powder and encased in a lace-like dark chocolate shell adorned with shapes of Christmas trees. … Continue reading Le Burgundy: O Christmas Tree
A chocolate showpiece as intricate as clockwork, a gold leaf-covered chocolate pendant, a tasty advent calendar and a dense chocolate bûche de Noël are the highlights of La Maison du Chocolat‘s 2013 Christmas collection. Created by Master Chef Nicolas Cloiseau, the collection’s signature confection is an elaborately handcrafted six-kilogram dark chocolate showpiece packed with gourmet roasted nuts … Continue reading La Maison du Chocolat: A midwinter night’s dream
