About La Maison Du Chocolat
Robert Linxe, founder of La Maison du Chocolat, dedicated his life to chocolate. A man with an exceptional palate, a wine connoisseur, music aficionado with a penchant for opera, the soul of an artist and lover of beauty, he put his stamp of nobility on chocolate as an ingredient par excellence.
It is his ganache (silky texture made with chocolate and fresh cream…then enrobed with a fine layer of chocolate) that revolutionized the world of chocolate and the mindset of an entire generation of chocolatiers after him. Dubbed the ‘Sorcerer of Ganache’, his followers owe him the introduction of a less childlike, more adult chocolate liberated from the excesses of sugar and cream: a reinvention of the balance of taste.
For more than 35 years, the ganache of La Maison du Chocolat has been emblematic of luxury chocolate à la française. Today, Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier is now at the helm of the signature taste of La Maison.
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