La Maison du Chocolat

I was excited to finally visit the famed kitchen of La Maison du Chocolat, just outside of Paris.罗伯特·林克斯（Robert Linxe）, who was born in the Basque region founded La Maison du Chocolat. He was one the major proponents of usingganachein his chocolates; that slightly-airy amalgamation of chocolate and cream. Then he went on to develop a flavor palette ofganache基于巧克力……其余的是巧克力史上最成功的故事之一。

还有什么更好的方法巧克力味帖子比一盒完美La Maison du Chocolatresting smack-dab in front of me. I couldn’t take pictures in the production facility but I will say that everything I saw was extraordinary, from the wild fennel branches infusing in cream forGarrigue，对于崇高的，在您的口中融化焦糖慕斯之前融化了您的手Rigoletto。看着专注但又开朗的巧克力蛋糕开始工作，这对我来说是另一种享受。在努力考试的同时，遇到了他们的头部装饰者，看着他在巧克力中塑造各种各样的东西。是的highest honor那个法国赋予了手工艺人，这使厨师可以在厨师的夹克上穿红色，白色和蓝色条纹的衣领：我可以肯定的是，他的外观，他不会有很多困难。他的巧克力雕塑是机智和嬉戏的，但最重要的是绝对华丽。

一边鞭打焦糖 - 搅拌慕斯（或者我应该说“下降”，就像“孵化”……），我书中的另一个顶级味道是Zagora;融合了新鲜的鲜艳薄荷和苦乐参半的巧克力。但是作为Cerise Griottescame moving through the chocolate enrober, the chef plucked one off the belt and stuck it in my mouth. Inside was a tender, tiny candied sour cherry (watch out for the pit, my litigious compatriots…), which melted into a flavorful mouthful of dark chocolate and cherry madness. Is it about the fruit, or is it about the chocolate? Why fight it? It was a perfect alliance of both.

La Maison du Chocolat的其他口味包括一种ndalousie, whoseganache有着含糖橙皮的异常味道，味道还不够完全，所以小柑橘类皮有很好的结晶。

我倾向于将La Maison du Chocolat视为理所当然。毕竟，他们在巴黎以及东京和伦敦都有商店。I go by them all the time, and although I peer in the window to see what’s new (note: If you come during Christmastime, the chestnut mousse-filled mounds are not to be missed) I don’t stop in as often as I should.

从现在开始，一旦我抛弃了盒子，这将要改变。正如您从上面的半完整框中看到的那样，肯定会很快。

La Maison du Chocolat
225，Rue du Faubourg Saint-Honoré（8号）

（请检查网站以获取巴黎和其他地方的其他地址。）

一种lso read:La Maison du Chocolat