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Parly 2 will be closed on Sunday, January 5, 2025, but open on January 19, 2025.
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We will be closed on December 25 and January 1.
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Bars Gift Box 36 chocolates
The look fascinates, the silhouette detonates. In one stroke. Pure, graphic, signed. Nicolas Cloiseau, chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, breaks down the tablet into an assortment of delicious chocolate squares. He exacerbates the detail of the chocolate, twists the sensations. Its clean cuts, its sharp edges, its millimetre-sized geometry reveals a vibrant chocolate.
It has come to shake up the lines of the usual chocolate bars, it cuts with the energy of taste. In his exercise in style, he frees himself from the moulds and gives an immediate fresh touch. Six elongated silhouettes each take on a chocolate character. In his intuition to combine pleasures, Nicolas Cloiseau mixes genres. A skillful blend of pure delicacy and the sharp promise of a new collection that asserts its differences, rich, intense and totally regressive to be enjoyed in pairs.
*The composition of our box may vary.
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.
The look fascinates, the silhouette detonates. In one stroke. Pure, graphic, signed. Nicolas Cloiseau, chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, breaks down the tablet into an assortment of delicious chocolate squares. He exacerbates the detail of the chocolate, twists the sensations. Its clean cuts, its sharp edges, its millimetre-sized geometry reveals a vibrant chocolate.
It has come to shake up the lines of the usual chocolate bars, it cuts with the energy of taste. In his exercise in style, he frees himself from the moulds and gives an immediate fresh touch. Six elongated silhouettes each take on a chocolate character. In his intuition to combine pleasures, Nicolas Cloiseau mixes genres. A skillful blend of pure delicacy and the sharp promise of a new collection that asserts its differences, rich, intense and totally regressive to be enjoyed in pairs.
*The composition of our box may vary.
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavors to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavored varieties: first those with fruits, then spices, then alcohol.
A Gourmet Experience
x7 Tapage Noisettes
Milk chocolate packed with hazelnut pieces on a layer of intense dark chocolate
x7 Passion Vibrante
Dark chocolate with wafer biscuit on one side, tangy passion fruit on the other
x7 Pécan Blondinet
Caramelized white chocolate and milk chocolate with crunchy pecans
x7 Blanc Frissonnant
White chocolate with a delicate vanilla flavor, studded with crispy puffed rice
x8 Cavale Fruits Secs
Almonds, pistachios and hazelnuts on a thin layer of dark chocolate
Driven by a desire to do things differently, Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, never does things the easy way. His two-layer Crazy Bar collection boasts two textures, two different tastes within the same bar, twice the complexity. The bar's smooth side, measuring 2mm, is poured onto cold marble. Speed and precision are required to cover the chocolate as soon as it crystallizes. If the second layer is too cold, the two layers won't join together; if the second layer is too hot, the first will disappear. Three experienced chocolatiers make these Crazy Bars by hand: the bars' thickness is guided by their taste. Creating a childlike sense of pleasure, these Crazy Bars feature myriad inclusions for an incredible flavor and a complex texture. Fruit is added by hand and by eye, as the chocolate crystallizes: it must stick to the chocolate without piercing it.
