Valentine's Day Gifts at La Maison du Chocolat

La Maison du Chocolat is my go-to for luxury chocolates with new chocolate indulgences just in time for Valentine's Day. Sure to be a favorite this season are the gorgeous Floral Chocolates available in coffrets with 4, 8, 15, or 24 chocolates from $18-$78. 

Floral flavors include:

- Woody Jasmine - Crispness of dark chocolate caramel ganache enhanced with a subtle infusion of jasmine.

- Caramelized Sunflower: Crunchy center of a luscious praliné with caramelized sunflower seeds.

- Acidulous Violet: Dark chocolate ganache with acidulous notes of violets and red fruits.

- Vanilla Fleur de Sel: duo of dark chocolate ganache with vanilla from the Comoros and an almond praliné with fleur de sel. 

- Fleur de Cacao: Plain chocolate ganache from Madagascar with notes of black fruits and roasted cacao beans.

I'd also recommend the 16-piece Assorted Pralinés ($39) which includes Traviata, Pistachio, Palmira, Figaro Noir, Figaro Lait and Carya in milk and dark chocolate and the Coffret Rochers, elegantly packaged in a round gift box of 20 Rochers - milk and dark chocolate pralinés ($44). 

I recently sampled the box of the Assorted Pralinés and was trying not to eat the entire box in one sitting! I love how unique each flavor is and I love the texture of the Carya - milk chocolate praliné with slivers of caramelized pecans. Check out some other Valentine's Day gifts at lamaisonduchocolat.com.

 - Kim Weling

La Maison du Chocolat Holiday 2013

This holiday season, visit La Maison du Chocolat for luxurious, limited edition chocolates. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, has captured the beauty of chocolate in movement with "A Midwinter Night's Dream" and "The Reindeer", both made entirely by hand. 

A Midwinter Night's Dream Coffrets is inspired by crisp notes of winter and effervescence of the Holiday celebrations, featuring the following flavours: Creamy Pear, Noire de Noir, Blanc de Noir, Noir Hazelnut and Nougat Dark & Nougat Creamy.

During a holiday chocolate tasting, I indulged in Champagne Rosé, Ganache Noir, Nougat Lait and Nougat Noir, Ganache Lait & Poire, Blanc de Noir, Praliné Noisette and Champagne Brut. These pieces are a decadent treat for any chocolate lover and perfect to pair with your champagne. If you plan on attending a New Year's Eve party, it's a great gift to pick up for your host! For more holiday gift options, click here. 

- Kim Weling

La Maison du Chocolat and Bernardaud Chocolate & Sake Pairing

Genuemon Sudo with a bottle of Junmai Daiginjo

On Wednesday May 9th I attended the La Maison du Chocolat and Bernardaud chocolate & sake pairing at the Bernardaud at 499 Park Avenue. I'm used to chocolate & wine pairings, but pairing chocolate & sake was new to me.

Guests experienced featured sakes including Urakasumi, Sudohonke, Masumi and Masuizumi, in a Bernardaud Anno cup designed by architect Sylvain Debuisson.

Genuemon Sudo introduced me to my favorite sake, Satononohomare Junmai Daiginjo from Sudohonke Brewery. It is a sweet sake with good acidity and 16% alcohol content, pairing well with foie gras and desserts such as chocolate. It is currently not available in the U.S. but would retail for about $300. The tasting wouldn't be complete without trying "Kakunko" Junmai Ginjo, which is a $700 bottle of sake you'll find at Jean Georges.

Sudohonke Brewery boasts a legacy of 55 generations of family ownership, with water sourced from the family's own wells in Obara, which is still used to produce it's sake.

Urakasumi Brewery was founded in 1724 in Shigama. Koichi Saura represents the company's 13th generation of sake masters and is Vice President of the Association of Sake Masters. The brand name is derived from an old poem and means "misty bay." Urakasumi produces classic and elegant sake utilizing its own premium yeast and is the first to sell unpasteurized sake.

The Masumi Brewery was established in 1662 in Nagano. Masumi means "transparency or truth" and produces sake praised throughout the centuries by Shoguns and warriors. Katushiko Miyasaka Masumi's 24th generation of the family-run enterprise.

Ryuichiro Masuda is a 5th generation sake master for Masuizumi Brewery, located in Toyama. Sake making begins every year on the Tai-an, an auspicious day in the Buddhist calendar in October. After the cutting in the rice fields is done, the winter making of sake begins with the Toji (head brewer) in command.

Junmai Arabashiri Nama Ginjo Masumi with Andalousie Dark Chocolate Ganache infused with Fresh Lemon Zest

Nagano Daiginjo Masumi with Anastasia Dark Chocolate with Almond and Hazelnut Praline

Kijyoshu Masuizumi with Yoku Dark Chocolate Ganache

Junmai Daiginjo-shu SP Masauizumi with Valencia Dark Chocolate Ganache with Grand Marnier

Left: Junmai Ginjo-shu Urakasumizen with Garrigue Dark Chocolate Ganache infused with Fennel

Right: Yamadanishiki Junmai Daiginjo Urakasumi with Jolika Pistachio and Marzipan enrobed in Dark Chocolate

Satononohomare Junmai Daiginjo-shu Sudohonke with Caracas Intense Dark Chocolate Ganache

Left: "Kakunko" Junmai Daiginjo-shu Sudohonke with Liselotte Milk Chocolate filled with Hazelnut Giandujia

Right: Satononohomare Junmai Daiginjo-shu Sudohonke with Caracas Intense Dark Chocolate Ganache

- Kim Weling