Nicolas Cloiseau likes to push the boundaries. He sometimes plays with classicism, daring to reinterpret it as he sees fit. This autumn, he has reinvented the Mousse au chocolatée de la Maison de la Maison du chocolat.
Using Peruvian cocoa beans, with their pronounced, persistent flavors, he restructures the making of the mythical dessert. A lid of fine ganache at the top, a thin layer of melting meringue in the center.
Light in texture, creamy melting, powerful notes on the palate, the experimentation surprises. Extreme pleasures for aesthetes, acclaimed by gourmet chocolate addicts, the chef of the inescapable house knows how to innovate and draw a considerable number of enthusiastic gourmets in his wake.
Available from mid-September in the company’s boutiques,…
www.lamaisonduchocolat.fr
Photo credits La Maison du Chocolat
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