La Maison du Chocolat launches Summer Collection 2014


4141La Maison du Chocolat Master Chef Nicolas Cloiseau and Le Bar du Bristol Head Barman Maxime Hoerth collaborate to shake up summer with a new collection of bold and flavourful mocktail based chocolates topped off with a creative twist. Hoerth, named Best Barman and Craftsman in France by Meilleur Ouvrier de France* in 2011, brings some innovative flavours, colours and inspiration from his unique creations at Le Bar du Bristol to Chef Cloiseau’s legendary chocolate, for a menu of delicate indulgence.

The ingenious collection from this award-winning, talented duo embodies Cloiseau and Hoerth’s creative spirit, offering a medley of juices, fruits, tea and dark chocolate ganache infusions with a milk chocolate twist.

A true ode to chocolate reinvented, the combination of ingredients allows the cacao notes to immediately reveal themselves, building up to a never-before-experienced chocolate delicacy. The collaboration between the two renowned MOF* culinary artists widens the scope of mixology possibilities by setting new standards for flavour balancing and indulgent innovation.


A delicate balance of sweet and crisp acidity, the dark chocolate ganache is accented with a twist of milk chocolate to unveil strong flavours of fresh passion fruit underscored by notes of vanilla, mango juice and lemon honey.


This dark chocolate ganache is specifically crafted without cream yet mellowed by milk chocolate. The subtle and balanced notes of the concoction intensify the chocolate undertones, exposed by sweet orange and luscious pineapple accented with coconut.


This chocolate showcases raspberries from Ardèche, along with a dash of milk and an infusion of verveine and spicy Thai basil, which underscores the subtleties of the dark chocolate ganache.

So Bristol

Inspired by the signature cocktail of the Bar, the milk and dark chocolate duo is a true explosion of flavours. Fresh iced tea with grapefruit and lime zest allows the floral and sweet sour notes of elderberry to be revealed at the end.


The intense dark chocolate ganache, tempered by milk chocolate, holds the crispness and acidity of light effervescent grapes, revealing silky vineyard peach purée flavours subtly bolstered by peach.

Retail price




MOF²: dark chocolate ganache made with fresh orange juice, pineapple pulp, coconut milk and pulp.

Bellini: dark chocolate ganache with sparkling grape and vineyard peach purée.

Faubourg: dark chocolate ganache enrobed in milk, passion fruit juice, mango purée, vanilla.

So Bristol: dark chocolate ganache with an infusion of Earl Grey tea and dried elderberry flowers, fresh lime and pink grapefruit.

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