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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柯士甸道 - 999077 Hong Kong
Tel.: +85221968333
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
Our praline; collections are available in boxes of 2, 6, 10 or 20 chocolates: inside, you'll find an assortment of praline;s made with milk and dark chocolate. Their perfect color and delicate structure are the result of precise chocolate-making techniques, using truly exceptional cocoa beans. Nicolas Cloiseau, our Master Chef, takes the utmost care in his quest to create chocolates with a perfectly balanced flavor. Taste these praline;s and enjoy an explosion of different tastes. Of course, almonds and hazelnuts are the stars of the show here. However, our brand's constant focus on perfection has encouraged us to revisit our combinations of ingredients and flavors to create truly unique products. As a result, you'll find coconut, pecans, wafer biscuits, and pistachios in our delicious praline;s. Whether you enjoy them with your other half or share them with your family, happiness is guaranteed.
Our chocolates are best appreciated at room temperature. We advise that you cut your chocolate in two and let it melt in the mouth to allow time for the flavours to develop. When you are tasting several chocolates, it is best to start with a plain chocolate, then move on to flavoured varieties: first those with fruits, then spices, then alcohol.
La Maison du Chocolat's praliné boasts a signature flavor, created by Robert Linxe, its founder: an initial taste of cooked caramel gives way to intense notes of nuts. He took the cooking process to new heights, whilst focusing on removing as much sugar as possible to preserve the essence of the nuts.
The entire process involves 3 stages and lasts 72 hours. The praliné mixture features nuts, chocolate, and inclusions and particular attention is paid to its texture: it crystallizes quickly and is sensitive to temperature variations. Its crunchy texture must be maintained without the mixture drying out; it must be covered without melting. The process requires precise temperatures: 16 and 21 degrees.
The praliné's balanced flavor lies in dried fruit and perfectly cooked sugar. Experience is essential to identify when the ultimate taste has developed, before the dreaded bitterness sets in: chocolatiers judge this by eye, waiting for the steam to turn "blue". Fact or fiction? Find out as you savor the pralinés Collection.