Available from February 1st in stores and online, La Maison du Chocolat’s blackcurrant éclair is a real eye-catcher.
Composition: choux pastry dough, crème pâtissière, dark chocolate ganache 60%, blackcurrant puree and whole fruit confit, blackcurrant buds. neutral icing decor, dark chocolate plaque with colored sugar. Natural colorants.
Under the glaze, the fruit. Under the fruit, the creaminess of the chocolate. In its new affinity, chocolate is a flower of blackcurrant. The blackcurrant lights up the cream, its bud breathing freshness. At the heart of the soft, melt-in-the-mouth choux pastry is a deep, dark blackcurrant confit. Then a floral note lingers on the palate, transporting the taste buds.
The chocolate intrudes, coating and sequencing the tasting experience. Its full-bodied, barely sweet notes magnify the beautiful acidity of the dark fruit. The light cream extends the flattering textures of a fascinating trio. The crystalline sugar of the decor sands our taste buds. The blackcurrant’s momentum coats the chocolate. The cream stretches out the taste. The last bite slips through our fingers.
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