“I kept that in mind and continued to fine-tune the technique,” he says. He never forgot that one of the jurors once said that if someone was able to use perforation to create chocolate lace, that person would probably deserve the Meilleur award. Maison De Chocolat: Tales Of A Black Bordello Madam Fielder, A. It sold for a delicious $1 million.Ĭloiseau’s signature technique is perforation, and with it he achieved the coveted distinction of Meilleur Ouvrier de France, awarded to the country’s finest craftsman. The snake’s head and hissing tongue supported a 20-carat yellow diamond. His most complex (and expensive) confection to date was a chocolate necklace in the shape of a snake for jeweler Boucheron that took 200 hours to complete. Other treats include macarons inspired by its. A historic boutique and the heart of the brand, La Maison du Chocolat on Faubourg Saint-Honor was both the first store dedicated to chocolate in Paris and.
#Maison de chocolat pro#
Je partage avec vous le bonheur de faire natre de ses propres mains des crations gourmandes et vous livre mes astuces de pro pour un rsultat digne des vitrines de chocolatiers ou. Pralines, ganaches and fruit chocolates are the hallmark of this exquisite chocolatier.
#Maison de chocolat series#
For Saint Laurent last Halloween, he created a series of chocolate skulls, one of which he keeps in his office. C’est moi, Karen, grande passionne et diplme de chocolat, qui vous accueille dans mon laboratoire professionnel.
For Cloiseau, the delight in working with chocolate is in the variety of both the raw material and the final product, from ganache to pastry to artistic pieces.Ĭloiseau creates original sculptures for La Maison twice a year-for Easter and for the December holidays-that can sell for several thousand dollars, but he also crafts them on commission. He travels the world tasting samples from key single-origin sources, such as the one from São Tomé, just off the coast of Africa. We have supported Maison du Chocolat with the implementation of their international digital content strategy and increased awareness of a great French. In one month, chef Nicolas Cloiseau consumes the same amount of chocolate the average French citizen eats in one year: about 16 pounds-just part of his job as the mastermind behind La Maison du Chocolat’s confections.
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