Being a blogger has its perks and one of them is that you get sometimes invited to previews of upcoming menus or collections such as the 2017 Valentine's and Easter Collections event organized last week at La Maison Du Chocolat on The Upper East Side. Well, I was not just excited about the chocolate, although I could easily imagine being locked inside this place all night...It was also because I got the opportunity to meet Geoffroy D' Anglejan-Chattilon, Managing Director of La Maison du Chocolat with whom I had a nice chat.
There, I got to sample some of the new creations of Chef Nicolas Cloiseau that I met at Petrossian for a Caviar and Chocolate event. Yes, caviar and chocolate, a surprising combination that works perfectly and showcases an amazing creativity.
Here is what I tried:
Valentine's 2017 Collection:
This collection is very interesting as it evolves around four different Parisian moments. The first one is An espresso, s'il vous plait, with a Café gourmand chocolate, coffee and its aroma being a big part of French lifestyle (no problem if you only like tea though). First of all, I love coffee, but usually dislike anything with coffee in it such as chocolate or ice cream. There, I was surprised, because I loved it, probably because there was the right balance between the milk chocolate, almond praliné and the Hawaiian coffee that has a more subtle taste. I also loved the crunchiness of the crepe that also composed this delicious first chocolate.
The second moment is A secret Paris Rendez-Vous, Hidden From View with the Caramel Apple chocolate, made of a caramel compote and milk chocolate. This was amazing, the taste of the apple compote coming through gradually.
The third moment, called A bouquet of flowers, to brighten your day, with a floral and fruit bouquet chocolate made with a dark chocolate ganache, violet and rose.
The last moment, A chic cocktail to end of day, was represented by the cocktail attire chocolate, made with a dark chocolate ganache, lemon, rosemary, lemon basil, topped with an apricot.
All these chocolate were delicious: not too sweet, delicate, I loved the subtle flavors of each ingredient that came through as I was tasting them. Chef Cloiseau talks about temps, that is like a timeline where each ingredient has its time to shine.
Easter 2017 Collection:
I did not get a chance to try the Easter 2017 Collection, but, based on what I have tried that day at La Maison Du Chocolat, I am sure it is delicious. For sure, it is different from the usual bunny, beautifully presented and, just hearing what each of the four figurines were made of, I was simply drooling. There was:
Miss Cow: almond praliné topped with milk chocolate.
Mademoiselle Feather: almond/hazelnut praliné, caramelized biscuit, dark chocolate
Mister sheep: Hazelnut praliné, crispy crepe, topped with dark chocolate.
Monsieur Bunny: almond praliné, caramelized coconut, milk chocolate
Unrelated to these two collections were orangettes, candied orange peels enrobed in dark chocolate, result of the collaboration between La Maison Du Chocolat and The Webster in Miami. Not only these chocolates were succulent, the pairing of the orange peels with the dark chocolate being delicious, but the packaging was beautiful, celebrating each company as well as locations, palms, flamingoes and Webster building for The Webster (located in Florida), Eiffel Tower and Arc de Triomphe for La Maison Du Chocolat.
I have to say that I admire La Maison Du Chocolat and the creativity of Chef Cloiseau: they propose some amazing creations and so far, from all that I have tasted, it was spot on. They succeeded in being different from all the other chocolatier, modernizing their offering in a way that make them definitely unique.
Enjoy (I did)!
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