How is our chocolate made ?

The chocolate-making process is perfectly precise. The finest cocoa beans in the world are sought by an expert sourcer. Farmers are responsible for growing these beans, which are then roasted and conched by couverture chocolate producers. The final stage involves the chocolatier who creates dark chocolate as you know it.

MAKING CHOCOLATE WITH A UNIQUE TASTE

The rare and pure cocoa used by our chocolatiers is the result of the incredible chocolate-making process. This transformation is a genuine art form.

Coffret Maison Dark and Milk Chocolate 40 pieces

Discover La Maison du Chocolat's signature assorted chocolates in an indulgent selection of 40 ganache & praline bonbons. ALLERGENS: Milk, Nuts, Gluten

$100.00

ARTISANAL CHOCOLATE MAKING 

All our fabulous chocolates are made by hand in Nanterre, close to Paris. This artisanal chocolate-making process requires precision and expertise worthy of the world of haute couture.

Twigs Gift Box 20 pieces

An assortment of 20 mousse praliné featuring four signature recipes, the twig-like shape offers a delicate snap. ALLERGENS: Milk, Nuts, Soy, Gluten

$60.00

Orangettes Case 68 pieces

Made with deliciously soft, slow-cooked candied orange peel, covered with a thin layer of crisp dark chocolate, this traditional sweet treat combines bitter and sweet flavors for an incredible indulgence.

$90.00

Plain Dark Truffle Gift Box 35 Pieces

Discover La Maison du Chocolat's signature classic truffles, dark chocolate ganache bonbons hand-rolled in cocoa powder. ALLERGENS: Milk

$100.00

Rochers Gift Box 24 pieces

Indulge in La Maison du Chocolat's decadent rochers: the classic praliné bonbon with caramelized hazelnuts and almonds. ALLERGENS: Milk, Nuts

$80.00

OUR CHOCOLATE

COLLECTION

Discover in our signature boxes topped with chocolate candies and / or truffles and our elegant hat boxes, a whole range of chocolate creations varying flavors and appearances to delight the eyes and taste buds. So many refined and gourmet incarnations of our vision of chocolate served today by the talent and experience of Nicolas Cloiseau.