31 March 2021

La Maison du Chocolat takes Christophe Michalak hostage.


The key to the Maison du Chocolat chefs in residence adventure is to literally cultivate the art of rapprochement. By sequestering Christophe Michalak, la Maison is one step closer to quench  its uber-obsession with fine taste.


To appease the exponential increase in our day-to day cravings, this collaboration with Christophe Michalak seems to have been intuitively designed for 2021. It’s about pastry, of course, but more importantly, it is about sharing: the good, the exceptional, and the sustainably crafted. A need for the essential, a search for meaning, simplicity, without fanfare,  full of emotion.


For someone who loves nothing more than chocolate,  and the “wow factor” of Robert Linxe’s praliné, this offer of carte blanche is the first time he accepts such an invitation.


With Nicolas Cloiseau, he looks to a childhood memory of the Sachertorte, inspired by the one made at the Sacher Hotel in Vienna.   An emblematic travel cake, that can be shipped anywhere, envisioned to be a rendezvous for celebrating the pleasure of receiving and sharing.


His idea for la Maison ? The voyage: the kind that redefines surprise and the unexpected.  He created a cake: gourmand, nomadic and generous snack-cake. Half pastry/half chocolate bonbon; his cake is perfect for traveling, shipping, sharing, keeps for three weeks, and is best served at room temperature.

Simply put, Christophe Michalak captures everything he loves in this  play on sensations and bewildering textures.  With a silky smooth, very caramelized praliné with roasted hazelnuts from Piedmont in honor of  Maison’s “Figaro”, and dark ganache particularly round and intense in honor of “Quito”, he crafted a thick dense chocolate fondant cake and enrobed it with a chocolate glaze sprinkled with cacao nibs.


A simple cake, the “you just can’t have one” kind,  uninhibited, delicate and absolutely delicious. Gourmands… are you ready? And we’re off!


Available on April 12nd on our online boutique and in the boutiques

- La Maison du Chocolat

  • 225 rue du Faubourg Saint-Honoré, Paris 8ème
  • 52 rue François 1er, Paris 8ème
  • 8 boulevard de la Madeleine, Paris 9ème
  • 19 rue de Sèvres, Paris 6ème
  • 120 avenue Victor Hugo, Paris 16ème
  • 14 rue de Bretagne, Paris 3ème

- Michalak Paris

  • Café Michalak : 60 rue du Faubourg Poissonnière, Paris
  • Boutique Michalak Marais : 16 rue de la Verrerie, Paris
  • Boutique Michalak St Germain : 8 rue du Vieux Colombier, Paris

35€ the cake 480g 4/5 servings

Dense cake with Manjari chocolate pure  Madagascar – dark chocolate 64% cocoa, rice flour, hazelnut and almond powder.

Figaro Praliné with roasted almonds and Piedmont hazelnuts, ganache grand cru 66%, dark chocolate fondant glaze and cacao nibs.

Cake without wheat flour, organic eggs.

Serve at room temperature between 19-20°C

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