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La Maison du Chocolat Pacific Place太古廣場
88 Queensway金鐘道 - 999077 Hong Kong
Tel.: +85225222010
Monday - Sunday: 11h - 20h
La Maison du Chocolat Elements圓方
1 A Austin Road West柯士甸道 - 999077 Hong Kong
Tel.: +85221968333
Monday - Sunday: 11h - 20h
La Maison du Chocolat ifc Mall國際金融中心廣場
8 Finance Street 中環金融街8號 - 999077 Hong Kong
Tel.: +85228014880
Monday - Sunday: 11h - 20h
La Maison du Chocolat Prince Building太子大廈
10 Charter Road 遮打道 - 999077 Hong Kong
Tel.: +85228014122
Monday - Saturday: 11h - 19h
Sunday: 11h - 18h
La Maison du Chocolat Lee Garden One利園二期
33 Hysan Avenue 希慎道 - 999077 Hong Kong
Tel.: +85229072002
Monday - Sunday: 11h - 19h
Beneath the discreet logo carved into each square, this Expert Bar showcases the aromatic palette of Brazilian cocoa beans. Carefully selected and blended to combine the very finest exotic notes, this bar will transport you on a sensory journey to the ends of the earth.
With all the expertise one would expect of a chocolatier who holds the prestigious title of Meilleur Ouvrier de France, Nicolas Cloiseau has revisited the traditional chocolate bar with dark chocolate from Brazil. These cocoa beans combine fresh notes of yellow fruits, tinged with spices, with a hint of sharpness for a pronounced taste of cocoa to create a stunning first impression. Their long finish creates an intense and almost shiver-inducing sensation.
Concealed in its elegant and brightly colored box, the Tantalizing Brazil 65% bar surprises and delights. A dazzling encounter with Brazil's gourmet heritage, created by La Maison du Chocolat's Master Chef for fans of powerful flavors and high-end artisanal chocolate.
La Maison du Chocolat's Expert Bars are made with couverture chocolate and contain a significant amount of cocoa butter (over 30%) for an incredibly smooth texture. Each of La Maison du Chocolat's bespoke bars has been made from the finest cocoa. Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de France, has chosen 6 cocoas with very different profiles, focusing on more than just their cocoa content to include their aromatic palettes. He believes that a cocoa content of 62% to 70% produces the ultimate taste: the authentic flavor is often lost with a cocoa content over 72%.