IN THE HANDS OF NICOLAS CLOISEAU MASTER CHEF*
NICOLAS CLOISEAU IS THE CREATIVE TALENT AT THE HEART OF LA MAISON DU CHOCOLAT, which holds no secrets for him. his imagination has infused the spirit of the maison since 2012 .
WIDELY RECOGNIZED AND LAUDED for his focus on detail and forthright opinions about every facet of chocolate, he was awarded the prestigious title Meilleur Ouvrier de France Chocolatier (Best Chocolatier Craftsman) in 2007, joining a select circle of “artisan-aesthetes” whose audacious creations launch trends.
A keen and avidly curious observer who transcends fashions, Nicolas Cloiseau embodies the creative dynamism of La Maison du Chocolat with the vibrant energy of resolutely modern taste.
His skill lies in the art of nuancing sensations, in pushing the physical limits of chocolate as a creative medium to explore new dimensions of taste. Emotions are suspended in time, vulnerabilities seduced, all to achieve the impossible balance where everything again becomes new…all with a few grams of chocolate.
Chocolate poses a constant flow of questions and challenges in the mind of Nicolas Cloiseau. He is continually musing about the chocolate of tomorrow, about reinventing ganache. He tirelessly explores new paths. Obsessed with anything that can make a difference, he readily unlearns his métier to challenge the fundamental alchemy. He breaks with academic practices in his readiness to try fresh approaches. True to his deepest convictions, he imagines chocolate differently, striving to reveal the invisible and retain only pure emotion.
In his skilled hands, La Maison du Chocolat celebrates the creative spirit of its founder, proudly embracing bold differences and giving free rein to amazing imagination. The passion that has always inspired the Maison continues to grow, taking creativity in exciting, hitherto unexplored directions.
* Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier
A SIGNATURE TASTE
AROUSING EMOTION IS NOT SOMETHING THAT CAN BE ACHIEVED BY CHANCE. According to Nicolas Cloiseau, the apogee of taste is reached when cacao content is between 62 and 68 percent, and only in rare cases above 70 percent. Thanks to ultra-precise doses, his cacaos reveal notes of fruity or acidulous chocolate, evoking a range of fruit from yellow and red, to grilled or ripe almost to the point of jammy.
Nicolas patiently seeks the ideal balance between chocolate and fruit, spices and infusions until he finds the accord that is unmistakably right. Chocolates from La Maison du Chocolat are instantly recognizable thanks to this subtlety. Our signature taste comes from chocolate with a perfect composition and precise balance. A suite of sensations unfolds in nuanced movement, without ever masking the chocolate.
He revisits the iconic classics while dreaming of tomorrow’s chocolates during some 200 testing sessions each year. What if the idea of reinventing ganache wasn’t as unthinkable as it sounds…?
CHOCOLATE INVITES CONTINUAL INNOVATION and Nicolas Cloiseau is an avid believer in appropriating new methods, experimenting with new processes, inventing things that never before existed…
NEVER SIMPLY FOLLOW WHAT OTHERS DO
LA MAISON DU CHOCOLAT HAS MASTERED THE ART OF TRANSFORMING CHOCOLATE into a source of wonder, imagining new textures and sensations. It breaks with traditional forms and rules to explore different emotions with creations that strive for more refined chocolates, more pronounced tastes, lighter textures, and even novel pretexts to enjoy chocolate.
Starting from a blank page, La Maison du Chocolat redefines and reinvents chocolate, proposing bolder tastes and original sequences, revealing oppositions to introduce an energetic dialogue in original compositions.
NICOLAS CLOISEAU REMAPS THE REALM OF POSSIBILITIES FOR THE TASTES OF CHOCOLATE, welcoming instants of complete freedom where nothing is ever too much. His creations include “Savoury Chocolate Collection ”, an amazing collection of savoury chocolates paired with vegetables, and “Envol”, capturing flavourful air as an essential ingredient in the chocolates. And his “Bien-Être” collection reimagines chocolate as 100% vegetal – eschewing cream and butter – while of course retaining all the delightful pleasure.
THE MASTER CHEF’S CREATIONS CONSTANTLY EXPLORE NEW AROMATIC PALETTES, GUIDED ONLY BY A QUEST FOR PURE EMOTION.