23 December 2020

A time of enchantment, the Blue Hour* calls for inimitable flavours. Hovering between light and shadow, Nicolas Cloiseau, Master Chef Creator of La Maison, Meilleur Ouvrier de France, puts us in touch with our emotions.

Four creations begin to appear. A rare cacao, simply exquisite with a blast of woody, floral and feminine notes. Nepalese pepper with fruity and acidulous accents. Almond paste totally hazelnut or ever still a praliné wirth roasted Japanese rice.

With ephemeral beauty, the Blue Hour invites us to truly expérience the unexpected!



Soon available in our boutiques and online, in 3 sizes.

9€ the gift box with 4 chocolates
17€ the gift box with 8 chocolates
30€ the gift box with 16 chocolates

Discover the 4 new recipes:

Dark chocolate ganache, pure Colombian, 60%.

Dark chocolate ganache with Mecker respberries infused with Timut pepper from Nepal.

Milk chocolate heart, almond and hazelnut paste with gently roasted hazelnuts, acacias honey.

Almond/hazelnut praliné with slivers of roasted Japanese Koshihikari brown rice, enrobed in milk chocolate.


*The Blue Hour is the period between night and day where the sky is a much deeper blue than the blue sky of daytime.



Right where the light shines on taste, Nicolas Cloiseau showcases experience. His chocolate heart will please the most discriminating of our desires.

The chocolate is rich with promise. Creamy, crunchy, fruity or crackling, he presents four recipes filled with delight, flavour and emotion.

Perfect for sharing together.


Four bouchées in one:
- Milk chocolate and caramelized pecans.
- Milk chocolate with caramelized and roasted hazelnuts.
- Milk chocolate praliné with slivers of caramelized wafers, enrobed in darjk chocolate.
- Crunchy heart with strawberry.


20€ the piece 67g

Available in our online boutique on Februray 1st, 2021




Unhinged Milk chocolate Egg Moulding 460g

Milk chocolate egg, blond chocolate interior with slivers of caramelized pecan, Easter figurines. Finish of chocolate glaze pecan rocher at the base of the egg.

Voir toute la collection