La Maison du Chocolat‘s springtime duo de ganaches pairs Menton lemon and Japanese wild yuzu (misho yuzu). Inspired by the tanginess and flavour of these two citrus fruits, chocolatier Nicolas Cloiseau has reworked the classic Andalousie ganache recipe created by Robert Linxe, founder of La Maison du Chocolat. Ganache noire Andalousie (dark chocolate Andalusia ganache) … Continue reading Duo de Ganaches: Andalousie/Yuzu
Sébastien Gaudard of Pâtisserie des Martyrs has created a succulent strawberry dessert in honour of Mother’s Day, celebrated in France this year on Sunday, May 26. Chef Gaudard’s “macaronade aux fraises” is a heart-shaped fresh-berry dessert that features a scrumptious macaron base filled with marzipan and pistachio cream and topped with fresh strawberries. This gorgeous … Continue reading Sébastien Gaudard: La macaronade aux fraises
A la Mère de Famille head chef Julien Merceron‘s twist on one of the traditional symbols of Easter deliciously combines humour and imagination. Exquisitely handcrafted, “La poule mouillée” — a playful hen basking in a tub of crispy chocolate spheres — comes in dark chocolate (68 per cent cacao) or milk chocolate (36 per cent cacao). Its … Continue reading “La poule mouillée” from A la Mère de Famille
A glittering gold-leaf-covered chocolate egg is the highlight of this year’s Easter chocolate collection at Maison Dalloyau, the Paris luxury pâtisserie and gourmet caterer whose origins date back to the 17th century. “Œuf ORsérie” is available in either dark chocolate (70 per cent cacao from Venezuela) or milk chocolate (40 per cent cacao from Côte d’Ivoire). It comes … Continue reading A Golden Egg from Maison Dalloyau
Nicolas Cloiseau, chef and creative director of La Maison du Chocolat, has created a cute little flock of chocolate sheep for this year’s Easter collection, called “A saute-mouton !” Inspired by Ouessant sheep, a breed of dark sheep from the island of Ouessant in Brittany, Chef Cloiseau’s curly-coated sheep, Frisoton and Frisette, come in milk and dark chocolate, … Continue reading La Maison du Chocolat “A saute-mouton !”
These magical chocolate Easter bunnies are handmade by Paris chocolatier Jean-Charles Rochoux, renowned for his wondrous chocolate sculptures of animals and other figurines. Rochoux’s “Maître Lapin Chocolatier” (pictured below) is made with 540 grams of either dark, milk or white chocolate and has an additional 150 grams of chocolate surprises tucked inside its hat. “Chapeau Lapin” (following … Continue reading Jean-Charles Rochoux’s chocolate Easter bunnies
Paris chocolatier Jean-Charles Rochoux‘s shop on rue d’Assas (6th arr.) resembles something of a cabinet of (chocolate) curiosities, with its shelves full of chocolate animals, bas-reliefs, statuettes and other edible figurines. In addition to the amazing array of chocolate sculptures, the shop also sells a full range of delicious ganaches, pralinés and chocolate-dipped fresh fruit pieces. For Valentine’s Day … Continue reading Jean-Charles Rochoux: “Le cœur sur la main” for Valentine’s Day
