The chef of the Maison du Chocolat, Nicolas Cloiseau, Meilleur ouvrier de France (MOF), takes chocolate lovers on an extraordinary journey this year with magnificent handmade pieces and gourmet moldings. Head for the South Seas!
Made from the best cocoa, the hens and chicks take on the appearance of scuba divers and head south: Grenada, Vietnam, etc. From the Vaisseau Extraordinaire egg (7 kilos, limited edition) to the three fish portholes and the Scaphandre de Pâques (560 g of dark, milk and ivory chocolate), the chef has created artistic, playful creations with the gourmet flavor typical of the Maison du Chocolat.
The chocolatier also offers a range of boxes with mixtures of chocolate bonbons, praline eggs and ganache eggs from Peru and the Dominican Republic, as well as a praline egg shell nestled in a real eggshell. The timeless Easter moldings, made by hand using the traditional technique of superimposing successive layers of chocolate, guaranteeing finesse, crunchiness and incomparable taste, are of course offered once again. All these creations are available to order on the Maison du Chocolat website and can be delivered by courier, in Paris, within the day.
