Our team is at your disposal by phone Monday to Friday from 9am to 5pm or by email at client@lamaisonduchocolat.fr.
Our stores are open every Sunday until January 12, 2025.
Parly 2 will be closed on Sunday, January 5, 2025, but open on January 19, 2025.
The stores will close at 6 PM on December 24 and 31.
We will be closed on December 25 and January 1.
Quantity:
Checkout using your account
Checkout as a new customer
Creating an account has many benefits:
Home delivery in France
Click and collect in Paris
Messenger delivery in Paris and close suburbs
Coffret Maison Dark and Milk 60 chocolates
This iconic boxed collection was created to delight dark chocolate fans by Robert Linxe, La Maison du Chocolat's founder, in 1977. The chocolates' mahogany brown and black color, delicate structure and impressive mouthfeel showcase the unrivalled quality of the cocoa beans used to create them. Nicolas Cloiseau, our chef and holder of the prestigious title of Meilleur Ouvrier de France in chocolate making, has carefully selected these beans to produce exceptional chocolates with a precise, unique taste. Open your box to find chocolates with a wide range of delicious flavors. Plain ganaches made with dark chocolate, ganache flavored with Bourbon vanilla, mint and coffee infusions, and fruity ganaches make up this incredible box. Fans of pralinés will be thrilled to enjoy dark pralinés mixed with roasted (and sometimes caramelized) almonds and hazelnuts. Sweet almond paste is also included in each box to contrast with the hint of bitterness of dark chocolate.
*The composition of our boxes 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.
This iconic boxed collection was created to delight dark chocolate fans by Robert Linxe, La Maison du Chocolat's founder, in 1977. The chocolates' mahogany brown and black color, delicate structure and impressive mouthfeel showcase the unrivalled quality of the cocoa beans used to create them. Nicolas Cloiseau, our chef and holder of the prestigious title of Meilleur Ouvrier de France in chocolate making, has carefully selected these beans to produce exceptional chocolates with a precise, unique taste. Open your box to find chocolates with a wide range of delicious flavors. Plain ganaches made with dark chocolate, ganache flavored with Bourbon vanilla, mint and coffee infusions, and fruity ganaches make up this incredible box. Fans of pralinés will be thrilled to enjoy dark pralinés mixed with roasted (and sometimes caramelized) almonds and hazelnuts. Sweet almond paste is also included in each box to contrast with the hint of bitterness of dark chocolate.
*The composition of our boxes 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
x2 Anastasia
Smooth almond hazelnut praliné and Gianduja hazelnuts.
x2 Cristal
Almond Hazelnut praliné with crushed hazelnuts and grains of Maldon Sea Salt.
x2 Figaro Lait
Milk chocolate almond hazelnut praliné, smooth and silky.
x2 Grain Dentelle
Milk chocolate praliné with silvers of crispy crêpes.
x4 Jolika
Almond paste with pistachio, enrobed in a fine layer of dark chocolate.
x2 Rigoletto Lait
Caramelized mousse enrobed in milk chocolate.
x2 Rocher Lait
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x4 Rocher Noir
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x2 Akosombo
Iconic dark chocolate ganache with spicy notes of cacao from Ghana.
x2 Abyssinie
Dark chocolate ganache with a cold infusion of coffee from Ethiopia.
x2 Andalousie
Dark chocolate ganache infused with lemon zest and blended with a lemon cream featuring lemons from the South of France.
x4 Bohème
Whipped milk chocolate ganache.
x4 Caracas
Robust dark chocolate ganache.
x4 Caramelo
Milk chocolate ganache with luscious caramel.
x2 Chiberta
Dark chocolate ganache infused with orange zest and blended with orange cream.
x2 Extrême Chocolat
Dark chocolate ganache 100% cocoa, perfect balance between the acidulous character and bitterness of pure cocoa.
x2 Guayaquil
Dark chocolate ganache with Bourbon vanilla.
x2 Maracuja
Dark chocolate ganache with passionfruit pulp.
x2 Noir de Cassis
Dark chocolate ganache with the pulp of blackcurrants from Burgundy, infused with blackcurrant buds.
x4 Quito
Ganache au chocolat noir mi amer.
x4 Salvador
Dark chocolate ganache with raspberry pulp.
x2 Zagora
Dark chocolate ganache with an infusion of mint leaves.
x2 Sylvia
Milk chocolate ganache.
x2 Akosombo
Iconic dark chocolate ganache with spicy notes of cacao from Ghana.
x2 Abyssinie
Dark chocolate ganache with a cold infusion of coffee from Ethiopia.
x2 Anastasia
Smooth almond hazelnut praliné and Gianduja hazelnuts.
x2 Andalousie
Dark chocolate ganache infused with lemon zest and blended with a lemon cream featuring lemons from the South of France.
x4 Bohème
Whipped milk chocolate ganache.
x4 Caracas
Robust dark chocolate ganache.
x4 Caramelo
Milk chocolate ganache with luscious caramel.
x2 Chiberta
Dark chocolate ganache infused with orange zest and blended with orange cream.
x2 Cristal
Almond Hazelnut praliné with crushed hazelnuts and grains of Maldon Sea Salt.
x2 Extrême Chocolat
Dark chocolate ganache 100% cocoa, perfect balance between the acidulous character and bitterness of pure cocoa.
x2 Figaro Lait
Milk chocolate almond hazelnut praliné, smooth and silky.
x2 Grain Dentelle
Milk chocolate praliné with silvers of crispy crêpes.
x2 Guayaquil
Dark chocolate ganache with Bourbon vanilla.
x4 Jolika
Almond paste with pistachio, enrobed in a fine layer of dark chocolate.
x2 Maracuja
Dark chocolate ganache with passionfruit pulp.
x2 Noir de Cassis
Dark chocolate ganache with the pulp of blackcurrants from Burgundy, infused with blackcurrant buds.
x4 Quito
Ganache au chocolat noir mi amer.
x2 Rigoletto Lait
Caramelized mousse enrobed in milk chocolate.
x2 Rocher Lait
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x4 Rocher Noir
Praliné with almonds and hazelnuts with silvers of roasted almonds.
x4 Salvador
Dark chocolate ganache with raspberry pulp.
x2 Zagora
Dark chocolate ganache with an infusion of mint leaves.
x2 Sylvia
Milk chocolate ganache.
Created in small quantities of 30 to 50 kilos to maintain the recipe's precision, ganaches and pralinés are made with the utmost care. Each mixture is spread out and smoothed by hand on marble surfaces before they are meticulously produced, carefully covered, and decorated with a miniature piping bag or a fork, individually and by hand. These chocolates are assessed before being chosen for boxed collections and are sampled during the process.
Throughout production, as the chocolate crystallizes, the temperature is carefully controlled to ensure finer flavors. Time is required, time for the mixture to rest and to dry, time for craftsmanship.
La Maison du Chocolat's values are reflected in the meticulous work of 35 experienced chocolatiers who are incredibly passionate about their craft.
La Maison du Chocolat Experience
Based on 2 customer(s) reviews
