27 May 2019
Just one stroke. Clean, aesthetic, signed. Nicolas Cloiseau* deconstructs the chocolate bar.
Its allure entices; its silhouette astounds. In a complete break with tradition, he put his laser focus on the details of the chocolate, shakes up the sensations. His clean cuts, sharp edges, and precise angles unveil neoteric chocolate.
With his sixth sense for innovation, Nicolas Cloiseau blends genres. Perfect touch of pure gourmandise in this new vibrant avant-garde collection, proud of its distinctiveness, perfect for sharing or not…
TAPAGE NOISETTE
When milk chocolate mixes it up with its roasted slivers of hazelnuts, and startles with its fine notes of intense dark chocolate.
PASSION VIBRANTE
When the acidulous notes of passionfruit send the dark chocolate with crunchy crêpes into complete panic.
PECAN BLONDINET
When the creamy, caramel, biscuit flavor of white chocolate meets the luscious tones of milk chocolate blended with roasted pecans.
CAVALE FRUITS SECS
The nuts featured in the mendiant (hazelnuts, almonds, pistachios), just like we love them, roasted, toasted, enrobed in dark chocolate.
NOISETTES DEMENTES
Whole roasted caramelized hazelnuts ensnared in milk chocolate.
BLANC FRISSONNANT
Crunchy puffed rice with notes of creamy vanilla white chocolate.
New Gourmand Bars: 11€ sold in a package of two identical bars - from 80 and 100g
*Nicolas Cloiseau, Creator Chief, Best Craftsman of France
Easter Daisy Rabbit Bouchée
Milk chocolate bar with caramelized almonds and crispy crêpes, flavored with caramel and Madagascar vanilla.
Easter Exceptional Dark Chocolate Daisy Egg
Half-egg of dark and milk chocolate with roasted hazelnut pieces, decorated with daisies and filled with praliné chocolates.
Easter Peanut Bouchée
46% milk praliné bouchée with peanuts, decorated with a fine 56% dark chocolate plaque.
Easter Unhinged Dark Chocolate Egg Moulding
Dark chocolate egg, milk chocolate interior with roasted hazelnut pieces, easter praliné dark chocolate figurines.