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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Milk Chocolate Amuse Barre
The “Amuse-barres” place their bets on a game without rules. A freestyle exercise where chocolate, biscuit, praliné, and nuts are nestled between the layers. Here pastry is the starting point and finds refuge in a bar exuding chocolate. Crackling and crunchy are the theme of the day. A chance encounter of a biscuit with pieces of sablés, milk chocolate and hazelnut praliné unveils the inner secrets of this luscious amuse-barre. Hazelnuts strut their sweetness with puffed rice blended with hazelnut praliné and crispy crêpes. Roasted demi-hazelnuts tease the milk chocolate shell with gourmand milk 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).
The “Amuse-barres” place their bets on a game without rules. A freestyle exercise where chocolate, biscuit, praliné, and nuts are nestled between the layers. Here pastry is the starting point and finds refuge in a bar exuding chocolate. Crackling and crunchy are the theme of the day. A chance encounter of a biscuit with pieces of sablés, milk chocolate and hazelnut praliné unveils the inner secrets of this luscious amuse-barre. Hazelnuts strut their sweetness with puffed rice blended with hazelnut praliné and crispy crêpes. Roasted demi-hazelnuts tease the milk chocolate shell with gourmand milk 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 biscuit sablé barre with hazelnut praliné, amuses itself with roasted hazelnuts over puffed rice, crispy crêpe, and milk chocolate.… Halfway between a chocolate bouchée and a pastry, the milk chocolate Amuse Barre was imagined as a particularly crunchy biscuit sablé blended with praliné. More of a pastry than a chocolate, it was envisioned as a “cake’. Almost a snack. It is made of course in the pastry atelier of our Maison.
