Immersion Street Art with the Choc is Chic Collection by Nasty!
For its 40th anniversary, La Maison du Chocolat entrusts its mythical gift boxes to Nasty, artist, founder of the French Street Art scene, known for his unconventional approach to his art.
Unique recipe : an alliance of two shells of extreme finesse, slightly sweet, rich in almonds, with a smooth, silky ganache which showcases the pleasures of chocolate with a variety of refined, gourmet flavours.
-Quito: Robust dark chocolate ganache, classic and intense.
-Venezuela: Plain dark ganache with woody notes, shells covered with cocoa nibs.
-Sylvia: Luscious, silky milk chocolate ganache, with subtle notes of caramel.
-Abyssinie: Dark chocolate ganache with a cold infusion of ground coffee enhenced with a touch of mascarpone.
-Rigoletto: Chocolate ganache with perfectly cooked Maison caramel, intense and slightly salty.
-Figaro: Dark chocolate ganache with hazelnut and almond praline, and hazelnut paste.
-Macapuno: Dark chocolate ganache with coconut and lime, shells covered with coconut.
-Guayaquil: Dark chocolate ganache infused with Bourbon vanilla.
-Pistachio : Chocolate ganache with pistachio paste.
-Malaga: Dark ganache with citron infused with zests of lemon.
-Maracuja: Chocolate ganache with passion fruit.
-Salvador: Chocolate ganache with raspberries.
Enjoy the macarons at a room temperature of 20°C.
We recommend storing your macarons in their original packaging in a cool, dry place (16 - 18°C), or in a drawer in your refrigerator, after having protected the box in an airtight plastic bag or container.
Remove them 30 minutes before serving.