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Two years after the release of the “Wellness” Collection featuring his chocolates without butter or cream, Nicolas Cloiseau, Master Chef Creator of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier, now is going even further to re-envision the emblematic fruit ganaches of La Maison du Chocolat in a vegan version, with a larger-than-life intensity. All those who know that the signature recipes of Salvador, Andalousie, Maracuja, and Chiberta or Blackcurrant are now Vegan, made from fruit and without cream. All agree the deliciously long fruit finish is gleefully intact. The creamy texture is just as silky. The intense punch of the fruit flavor pulsates in the heart of this crystalline chocolate. The intuitive and exacting flavors of the Fruit, Naturally Gift Box, reimagined chocolate in delightful new ways without compromise.
The composition of our boxes may vary.
Created in small quantities of 30 to 50 kilos to maintain the recipe's precision, ganaches and pralinés are made with the utmost care. Each mixture is spread out and smoothed by hand on marble surfaces before they are meticulously produced, carefully covered and decorated with a miniature piping bag or a fork, individually and by hand. These chocolates are assessed before being chosen for boxed collections and are sampled during the process.
Throughout production, as the chocolate crystallizes, the temperature is carefully controlled to ensure finer flavors. Time is required, time for the mixture to rest and to dry, time for craftsmanship.
La Maison du Chocolat's values are reflected in the meticulous work of 35 experienced chocolatiers who are incredibly passionate about their craft.