A unique

 creative energy

In its art of transforming chocolate into a source of wonder, the House imagines new textures, new sensations. It breaks with the usual formats and codes to seek new emotions. Its claims are aimed at more refined chocolates, better tastes, light textures and even new pretexts for consumption. As if creation were conceived from scratch, it offers an unprecedented definition of a reinvented chocolate, around more assertive, sequenced tastes, revelations of opposites that dialogue with energy in vibrant compositions.


My creations are born from a long series of combinations around the infinite nuances of chocolate. I draw from my “library of sensations”, nourished by discoveries and encounters. Sometimes a simple detail is enough.”

Nicolas Cloiseau

Reinventing the chocolate of tomorrow 

Keeping an eye on the world while breaking free from fashions, the energy of modern and demanding taste from Nicolas Cloiseau signs the House's creative power. All his work consists of the art of nuance sensations, pushing the boundaries of matter, and exploring new territories of taste. He has always longed for the chocolate of tomorrow, with reinvented ganache. Inhabited by everything that marks a difference, he ceaselessly explores new avenues that break with the original alchemy. "What if we stopped making chocolate as we always have ..." In his ease in finding something different, he opens up Maison chocolate to the challenges of naturalness. Exit the cream, the butter. Its Well-Being and Vegan collections invent new evidence without renouncing pleasure.

Enhanced and unique savoire-faire unlike anywhere else

Knowing how to do nothing like everyone else. In one stroke, refined, graphic, signed, Nicolas Cloiseau deconstructs the tablet. The look fascinates the silhouette clashes.

Coming to upset the lines of the usual tablets, it cuts in the energy of taste. Its clean cuts, lively slices, and millimeter geometry reveal a bar of chocolate free from molds. The six slender silhouettes of its Demented Tablets each have a chocolate character that combines inclusions and gourmet contrasts.

Explore new territories of taste

Is there a more extravagant combination than caviar or vegetables with chocolate? Nicolas Cloiseau redesigns the taste of chocolate possibilities. He urges our taste buds elsewhere and reveals to us creations that reconcile the unlikely with the excellent. From a priori transgressive nuances, it enriches the complex nature of chocolate with new sensations. Its collections invite deliciously confusing emotions that never fail to shake up the chocolate planet and liven up the palate.


Chef en Résidence

La Maison du Chocolat has created "Chef in Residence", a space open to co-creation that invites illustrious and unexpected colleagues in order to take creation where it is not expected.


At the heart of its Chefs in Residence, La Maison du Chocolat cultivates the art of bringing people together. By kidnapping Christophe Michalak, it invites him to a disconcerting freedom of tone. For the man who loves nothing more than chocolate and the "slap" of Robert's praline (ed. note: Linxe), the carte blanche exercise is the first he has accepted. He takes us into his ultra-obsession with taste and delivers a travel cake-snack that is half pastry/half chocolate candy, bringing together everything he loves about Maison.


Both of them know how to create everything. Two talented chefs that no idea stops them and who share the instinct to take creation, not further, but elsewhere. Each believes in the need for a different expression and a new freedom of tone. Pierre Hermé is in residence at the Maison du Chocolat, guest of Nicolas Cloiseau and interpreter of the Maison chocolate. They take us into an unexpected 100% vegetable pastry universe, where taste, textures and sensations invent something never seen before.