Saint-Germain Chocolate Bar

A passion for cocoa in a two-sided chocolate bar presented in its sunlit box with dark chocolate and lace crêpe shards on one side and tangy passion fruit on the other.

Weight: 0.094kg

Dimensions : 9,5 cm x 2,2 cm x 17,8 cm

Quantity

Available

Home delivery in France

Available

Click and collect in Paris

Available

Messenger delivery in Paris and close suburbs

Saint-Germain Chocolate Bar

Quantity

A few words about
our creations...

Enriched with exotic notes and intense indulgence, the Parisian Saint-Germain Tablet takes chocolate lovers on a flavorful journey to the Tropics.
Filled with shards of lace crêpes for an incomparable crunch, the dark chocolate becomes crisp in a bar reinvented through the expertise of the Chef Creator at La Maison du Chocolat. Nicolas Cloiseau reimagines a childhood favorite as a high-end chocolate treat, elevated by the tangy flavors of passion fruit. A thin fruity layer highlights the full nobility of a masterfully crafted cocoa, bursting in the mouth with the first bite.
Balancing contrast and harmony, this innovative dual-layer tablet boldly caters to discerning gourmets for a moment of heightened sweetness. Twice the color, twice the flavor, twice the emotion are concentrated in a vibrant chocolate bar with perfectly balanced pleasures. A chocolate creation to give or to savor, presented in its refined case adorned with a radiant sun-kissed hue.

Optimal consumption duration* : From 8 to 82 days
*Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
Price per kilo: €154.26/kg
Storage temperature: 0 °C
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Dégustez nos chocolats à une température ambiante de 20 °C. Accompagnez votre dégustation d’eau minérale, afin de laisser s'exprimer au mieux les saveurs du chocolat. Vous pouvez conserver nos chocolats dans un endroit sec et frais, (18°C) dans leur emballage d'origine, ou bien dans le bac en bas de votre réfrigérateur, après avoir protégé votre coffret dans un sac papier ou plastique (dans ce dernier cas, sortez les chocolats 30 minutes avant de les déguster).

Average nutritional values per 100g :

Craftsmanship, gourmet treats and incredible uniformity

In his desire to do things differently, Nicolas Cloiseau, Head Chef at La Maison du Chocolat and Meilleur Ouvrier de France Chocolatier, chose to avoid the easy route. First came the dual-layer Parisian Tablet collection with two textures and two distinct flavors on a single bar, bringing twice the complexity. The process begins by pouring the smooth side of the bar onto cold marble, creating a 2mm layer of chocolate. Speed and precision are essential to cover the chocolate at just the right moment of crystallization. If it is too cold, the second layer will not adhere. If it is too warm, the first layer disappears. Here, it is the combined experience of three chocolatiers who work together to handcraft the Parisian Tablets, recipe by recipe, marble by marble. The accuracy of the thickness determines the precision of the flavor imagined by Nicolas Cloiseau.