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.
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Dark Chocolate Amuse Barre
Chocolate in bars? The idea is as old as the hills, yet the devil is once again in the details. Look beyond the enrobing, the swirls of dark chocolate at the surface hold the clue as to what lies beneath. First the obsession with biscuits: pieces of sablées are added to an almond hazelnut praliné for a seismic combination. The juxtaposition of roasted almonds in stick shapes, plump raisins and dark chocolate beads coalesces and retains their crunchiness under an avalanche of chocolate.
Taste our chocolates at a room temperature of 20 °C. Accompany your tasting with mineral water, to let the flavors of the chocolate express themselves at their best. You can store our chocolates in a dry and cool place (18°C) in their original packaging, or in the tray at the bottom of your fridge, after protecting your box in a paper or plastic bag (in the latter case, take the chocolates out 30 minutes before tasting them).
Chocolate in bars? The idea is as old as the hills, yet the devil is once again in the details. Look beyond the enrobing, the swirls of dark chocolate at the surface hold the clue as to what lies beneath. First the obsession with biscuits: pieces of sablées are added to an almond hazelnut praliné for a seismic combination. The juxtaposition of roasted almonds in stick shapes, plump raisins and dark chocolate beads coalesces and retains their crunchiness under an avalanche of chocolate.
Taste our chocolates at a room temperature of 20 °C. Accompany your tasting with mineral water, to let the flavors of the chocolate express themselves at their best. You can store our chocolates in a dry and cool place (18°C) in their original packaging, or in the tray at the bottom of your fridge, after protecting your box in a paper or plastic bag (in the latter case, take the chocolates out 30 minutes before tasting them).
When a crunchy sablé biscuit bar with almond hazelnut praliné, scattered with roasted almonds, plump raisins and chocolate beads is covered in dark chocolate…Halfway between a chocolate bouchée and a pastry, the dark chocolate Amuse Barre was envisioned as a sablé biscuit, particularly crunchy, blended with praliné . More of a pastry than a chocolate, it was envisioned as a “cake” covered in plump raisins and chocolate beads. Almost a snack. It is made of course in the pastry atelier of our Maison.
