Luxsure was invited today to the presentation of the new chocolate assortments for Spring-Summer 2014!
First of all, it’s important to introduce Toque Chef, the creation of Nicolas Cloiseau, chef of the Maison du Chocolat and Meilleur Ouvrier de France Chocolatier 2007; with the seriousness of a child at play, the chef falls back into childhood and imagines these little rabbits with eyes bigger than their stomachs, drooling with envy over delicious pastries and delicious chocolates. The pastries are out of all proportion, as we see them through the eyes of greedy children! A magnificent work of art, both technical and beautiful, to be discovered from March 28.
For this summer, Nicolas Cloiseau has come up with some fresh, fruity creations, entitled “Cocktail d’Eté”; a verrine made with a mango-passion jelly, a coconut mousse and a dark chocolate ganache, a delight. An apricot and rosemary éclair with a light dark chocolate cream. And finally, a macaron where the legendary ganache from La Maison du Chocolat is surprised by the freshness of basil, raspberry and fresh verbena! Available from May 2014!
This Spring, Nicolas Cloiseau teamed up with roasting experts Verlet to create two bite-sized chocolate treats delicately blended with Ethiopian coffee. La Gourmandise, in the shape of a twig, is an almond praline spiced with hazelnuts, where the coffee is powdered inside the chocolate. L’Abyssinie is a dark ganache in which the coffee has been cold-infused, enhancing its flavour tenfold. In store from February 27.
Last but not least, the “Esprit Cocktail” collection is this summer’s highlight; created in collaboration with Maxime Hoerth, Chef Barman at the Bar du Bristol and Meilleur Ouvrier de France Barman in 2011, this collection offers vivacity, color and sparkle in bite-sized chocolate bouchées, reminiscent of the madness of Parisian soirées. Juices, fruits and teas are infused into chocolate ganaches in a precise, millimetric fusion. On tasting, the cocoa notes of the ganaches quickly give way to the fruity flavors of the tangy cocktails. Our favorites? Féminin Faubourg, a milk chocolate ganache followed by exotic fruit notes, softened by lemon tree honey; and Complice Peacok, a chocolate enhanced by a tangy Ardèche raspberry, paired with Thai basil and verbena. The Esprit Cocktail collection will be available from May 2014!
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