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Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5
Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5
Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5
Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5
Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
BohèmeWhipped milk chocolate ganache
AkosomboDark chocolate ganache with spicynotes with cacao beans from Ghana
QuitoSemi-sweet dark chocolate ganache
SylviaMilk chocolate ganache
FLAVOUREDGANACHES
PLAIN GANACHES
CaracasFull-fl avoured dark chocolate ganache
CarameloMilk chocolate ganache with silky caramel
Extrême ChocolatDark chocolate ganache, perfect balance between the acidity and bitterness of pure cacao
AndalousieDark chocolate ganache with South of
France lemon zest and lemon cream
MicaëlaMilk chocolate ganache cold infused
with coffee from Hawaï
AbyssinieDark chocolate ganache cold infused with coffee from Ethiopia
CannelleDark chocolate ganache infusedwith cinnamon sticks
MaracujaDark chocolate ganache with fresh
passion fruit juice and pulp
GuayaquilDark chocolate ganache
with Bourbon vanilla
BacchusDark chocolate ganache
with raisins fl ambéed in rum
Noir de CassisDark chocolate ganache
with black currant from Burgundy
ChibertaDark chocolate ganache infused
with orange zests and blended with orange cream
ValenciaWhipped dark chocolate ganachewith Grand Marnier
SalvadorDark chocolate ganache with raspberry pulp from France
OrangettesCandied orange peel coated
with dark chocolate
Rigoletto LaitCaramelised mousse coated with milk chocolate
Rigoletto NoirCaramelised mousse coated
with dark chocolate
YokoDark chocolate ganache
with Russian Douchka tea infusion
OTHERS DELICACIES
Cerise GriotteWhole cherry in its liqueur coated with dark chocolate. To preserve the richness and authenticity of fl avour, we have left the pit in this Morello cherry. Be careful when biting into this product
ZagoraDark chocolate ganache infused
with fresh mint leaves
JolikaAlmond paste with pistachios
Chocolates
PRALINES
TraviataAlmond and hazelnut praline
with bursts of roasted and caramelised almonds
PRALINES
Figaro LaitMilk chocolate praline with roasted
almonds and hazelnuts
AnastasiaHazelnut gianduja praline coated with dark chocolate
Rocher Noir or LaitAlmond and hazelnut milk or dark
chocolate praline with bursts of roasted almonds
CristalAlmond and hazelnut praline with crushed hazelnuts and grains of Maldon Sea Salt
Grain dentelleMilk chocolate praline with slivers of crispy crêpes
Figaro NoirDark chocolate praline with roasted
almonds and hazelnuts
Robert Linxe, Founder
Our chocolates should be tasted at a room temperature of 20°C (68°F).
Mineral water should accompany your tasting session in order to properly appreciate
the chocolate’s flavours.
You can store your chocolates in a cool dry place (18°C/65°F) in their original packaging, or alternatively in the vegetable compartment
at the bottom of your refrigerator, having protected the box in a paper or plastic bag (remove the chocolates from the refrigerator
30 minutes prior to consumption).
TASTING RECOMMENDATIONS“A successful ganache
subtly unveilseach of the cacao
varieties it iscomposed of…” Liselotte
Hazelnut gianduja coated with milk chocolate
Paris 225, rue du Faubourg Saint-Honoré
Tel. (0)1 42 27 39 44
Cannes 87-89, rue d’Antibes - Tel. (0)4 93 94 44 70
London 46 Piccadilly - Tel. (0) 207 287 8500
New York 1018 Madison Avenue (between 78th & 79th Streets)
Tel. (212) 744 7117
Tokyo Marunouchi - Tel. (0) 3 3201 6006
Aoyama - Matsuya Ginza Umeda Hankyu - Roppongi Hills
Hong Kong Paci�c Place - Elements - ifc mall
Prince’s building - Lee Gardens One DFS HKIA T1 - Festival Walk - Tel. (852) 2343 3331
E-boutique lamaisonduchocolat.com
April
201
5