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Tell me when the product is back in stockLa 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 - 999077 Hong Kong
Tel.: 21968333
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
Enjoy an exotic sensory journey with a subtle blend of the finest Caribbean cocoa beans. Created by Nicolas Cloiseau, holder of the prestigious title of Meilleur Ouvrier de France in chocolate-making, this perfectly balanced chocolate bar combines myriad flavors. Full-bodied chocolate notes and notes of roasted nuts make up the intense and woody palette of this 66% dark chocolate. La Maison du Chocolat's Master Chef turns balanced flavors into an art form, combining extraordinarily intense cocoa beans with mellow cocoa butter. Paying tribute to the Caribbean and inspired by a passion for artisanal chocolate, this Expert Bar provides an elegant and truly gourmet experience. Whether you're giving it as a gift in its brown box with glacier blue accents or simply savoring the complexity of dark chocolate, this Caribbean blend guarantees a delicious taste sensation, evoking travel, sunshine, and the natural world. An infinitely subtle Expert Bar, created by demanding and passionate artisans.
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%.