23 April 2021

Nicolas Cloiseau, Chef Créateur of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, is rethinking the emblamtic fruity ganaches in vegan versions.
 
Nicolas Cloiseau inhabits a world where chocolate is a living, breathing object.  With his unique way of revealing the invisible, he does not shy away from the challenges of this natural approach.  Two years after the launch of his “Wellness” Collection presenting chocolates without butter or cream, this story is far from over.
 
 
WHY CAN'T THESE PRECIOUS FRUIT GANACHES BECOME COMPLETELY ALL VEGAN?
 
TAKING A DEEP DIVE INTO THIS PLANT-BASED APPROACH WILL NOT BE EASY.
 
 
Once he began down this path, it all seemed so clear. And yet if only…you could remove everything without compromising taste. Not so simple, everything had to be redesigned, reworked down to the last detail. Among those who know the emblematic Salvador, Andalousie, Maracuja, Chiberta or Noir de Cassis recipes are now 100% Vegan, all agree the deliciously long, fruity finish on the palate is gleefully intact.
 
HIS GAMBLE PAID OFF.
 
The creamy texture is just as silky.  The punch of fruit flavor pulsates in the heart of a crystalline chocolate, the same as always.
 
 

THE SECRET ? THE FRUIT IS MULTIPLIED BY TWO,

sweetened with agave and maple syrups, and animal fats are replaced by hazelnut oil sustaining the silkiness while the chicory fiber adds structure to the texture. Free of cream and butter that typically alter the flavor, the chocolate expresses itself more freely with a rediscovered intensity.

THE INTUITIVE AND EXACTING FLAVORS ARE LARGER THAN LIFE AND REVEAL THE NEW DELIGHTS OF CHOCOLATE, WITHOUT COMPROMISE.

 

With the minimalist aesthetic of his score in five acts, Nicolas Cloiseau transmutes the maison DNA into green. Persuaded that his chocolate will never cease to amaze us.

 

 

NOIR DE CASSIS VEGAN

Dark chocolate, dash of coconut milk chocolate, blackcurrant from Burgundy, infusion of blackcurrant buds.

More than just the simple flavor of blackcurrant, this dark chocolate ganache breaks with convention. The pulp of blackcurrant from Burgundy, prolonged with an infusion of blackcurrant buds, makes you want to bite into this black fruit with its floral note that lingers on the palate and delights the taste buds.

 

CHIBERTA VEGAN

Dark chocolate, dash of coconut milk chocolate, orange juice and zest.

Delicately assembled with orange, the chocolate reveals all the natural flavor of this fruit.  This dark chocolate ganache seizes upon the orange tones with their finest nuances of flavor. The freshness of orange paired with chocolate is reminiscent of a confection with a deliciously vitamin-packed punch.

MARACUJA VEGAN

Dark chocolate, fermented in passionfruit juice, dash of coconut milk chocolate, passionfruit purée.

This dark chocolate ganache, infused with passionfruit juice with a twist of coconut milk chocolate, unveils a heart bursting with fresh passionfruit.  A mouthfeel, particularly gourmand and feminine, with a touch of sweetness, plays up its crispness, acidity, and roundness.

 

ANDALOUSIE VEGAN

Dark chocolate, lemon juice and zest.

Featuring fruity and acidulous intensity, voilà lemon flavor just as we like it.  Bold, crisp, and sparkling, without a hint of bitterness.  The dark chocolate Andalousie ganache brings out the best facets of lemon. A chocolate high-pitched, with roundness and finesse.

 

SALVADOR VEGAN

Dark chocolate, dash of coconut milk chocolate, raspberry purée.

Symbiotic hymn to pure fruit and chocolate, this dark chocolate ganache with raspberry pulp underscores the natural character of this delicate fruit.  The dark chocolate rush leaves space for the lovely acidity of the fruit; the raspberry chocolate imparts a round, long finish on the palate.

 

VEGAN Collection available in our boutiques and online on June, 18th 2021.

Fruit Naturally gift box - HK$495 16 pieces

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