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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
Driven by his passion for style, La Maison du Chocolat's Master Chef, Nicolas Cloiseau, has created a milk chocolate bar with a twist, using aromatic cocoa beans from Africa.
Carefully chosen and precisely measured with artistic flair, the finest African cocoa beans combine their subtle notes to produce an exceptional chocolate bar with a subtle scent of vanilla biscuit. With its high-end cocoa content of 27%, this sweet, melt-in-the-mouth milk chocolate packs a real punch in this reinvented chocolate bar, created by an expert chocolatier who holds the prestigious title of Meilleur Ouvrier de France. This sophisticated treat will transport you back to your childhood with its delightful flavors.
Presented in a stylish chocolate brown box, featuring vibrant pink accents, the sophisticated nature of this Strong Milk Expert Bar is evident from its sleek, simple shape. Every square of smooth, glossy chocolate offers a subtly flavored mouthful, embodying the brand's values and reflecting the passion of its artisan chocolatiers for quality flavors.
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%.