Pastry: macaron, opera, framboisier or mille-feuille.
Chocolate shop: truffe, chocolate, praliné or liqueur.
Tea house: pastry, biscuits, tea or light refreshments.
La Maison du Chocolat in Midtown West (New York City) takes the same approach to its cacao selection as a vintner might to grapes. Each cacao has its own distinctive aroma and flavor characteristics. Working with leading suppliers in the field, the Maison sources the very finest ingredients, but this is just the first stage of a highly technical process. Creating a chocolate couverture involves a blending phase not dissimilar to “assemblage” of a wine. Perfect blends are created for use by the Maison du Chocolat in their exquisite selections. Just like a wine, finish, roundness, intensity and mellowness are important characteristics of connoisseur chocolate.
La Maison Du Chocolat
Thank you, your feedback and recommendations are hugely beneficial to the restaurateurs and future customers.
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