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9 Michelin star chefs have worked with Neuhaus to bring you the greatest collection of chocolates ever created... |
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Raymond Blanc
A dual covering of dark chocolate (moulding followed by coating) decorated with a lemon caramel for the tangy sugary touch, topped with a fine, light ganache which has been flavoured with bergamot and ends on a hint of bitterness. |
Pierre Wynants
An unusual praline with a dual chocolate covering: moulding using dark chocolate and then coating with milk chocolate which conceals a strong dark chocolate ganache cooled with the sour flavour of the Schaerbeek cherries. |
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Marc Veyrat
A dark, crunchy covering, enveloping an unusual ganache with white chocolate which is intensely flavoured with génépi, a liqueur produced by macerating the mountain plants of the same name. |
Peter Goosens
A harmonious praline offering a balance between the vanilla flavours of the milk chocolate and the gingerbread-rich gourmet ganache , spiced up with a hint of coffee. |
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Pedro Subjana
A surprising praline involving an exotic encounter between white chocolate and a ganache made of bananas flambéed with rum. |
Tateru Yoshino
A daring recipe or the combination of the plant flavours of the green tea and the bitterness of the dark chocolate. |
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Jean-Claude Bourgeil
Creamy ganache with caramelised honey flavours enriched with a hint of salted butter with a milk chocolate shell. |
Daniel Boulud
A suave, refined ganache, a wonderful cocktail of dark chocolate, cranberries and a drop of vodka, all refreshed with a splash of lime juice. |
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Guy Savoy
A delicate ganache, with a balance between the fragrances of intense dark chocolate and the freshly picked walnut flavours. |
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