La Maison du Chocolat is offering up some delightful tasty prospects for the festive season. Decorative elements for the table, chocolate fir trees dotted with stars, some pieces took four days to make.
Sapins Célestes and Etoiles de Noel will be enjoyed from December to January. 
Dark and milk chocolate are chiseled by hand. A precise, delicate technique, all the expertise of Nicolas Cloiseau, the Chef at La Maison du Chocolat, is evident here. The finely assembled pieces combine to perfection. On the palate, the enchantment takes hold of the taste buds.
The Constellation log is an aesthetic and gustatory challenge. A triangle of dark chocolate embellished with stars and gold leaf. A precious work of art, whose refinement tends towards Haute-Couture. 
Dacquoise with Corsican clementine zest is refreshing on the palate. It conceals subtle aromas. These create a pleasant contrast with the dark chocolate mousse. Made with beans from the Dominican Republic, this airy texture is powerful in the mouth. A tender ganache of milk chocolate flavored with caramel, a fine leaf and other subtle ingredients hint at the interest of this dish.
The Galette de l’Epiphanie offers a variety of textures. The caramelized puff pastry is set in a dark chocolate ganache. The latter, made with Ghanaian cocoa, is atypical and interesting. The crispness of the puff pastry takes on a new dimension when it comes into contact with the chocolate mousse. A real gustatory pleasure! Collector’s beans are also available. Crown, nun, Jolika and hat box should be a hit. 
There’s no doubt that when Nicolas Cloiseau chose to become a pastry chef at the age of 4, and later to devote himself to chocolate delights, he was inspired. The countless fans of his creations can attest to that!
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