Craftsmanship and spun nuts, Hazelnuts and Almonds are spun in copper pots and are continuously drizzled with liquid milk or dark chocolate, which delicately covers the nuts. Layer after layer is created and once the chocolate sets, the pace picks up, hardening the chocolate coating as the avelinas move around. Craftsmanship and precision, the recent acquisition of a water-jet cutting system has given Nicolas Cloiseau, La Maison du Chocolat's chef and holder of the prestigious title of Meilleur Ouvrier de Monde, new opportunities to create unique flavors. Although the melt-in-the-mouth texture of our chocolates is mostly created by hand with the "Guitar" (guitar strings stretched across a frame), the brand's slender sticks require the incredibly precise cutting of whole nuts, nougatine and Swiss rochers for an even more delicious treat.