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June 15, 2009

La Maison du Chocolat Offers Summer Collection

By Pardhasaradhi Gonuguntla

La Maison du Chocolat’s exquisite bite-sized desserts and elaborate pastries are welcome year-round, but since Memorial Day, the legendary chocolatier has been offering an exclusive variety of summer flavors and designs. But act quick – the newest additions to the repertoire are only available until Labor Day.

Inspired by Spanish gastronomy, the newest chocolates take flavors from Iberia and artistic arabesques from Andalusian architecture. The Dark Chocolate Ganache is infused with orange in a dancing pattern traced from the courtyard of the Great Mosque of Cordoba and the Dark Chocolate Ganache with Saffron and Raspberry pays homage to Spain’s legendary spice, strengthened with a modern fruit twist. Other new flavors include Milk Chocolate Praline with Nougat, Mint Tea and Dark Chocolate, and Almond Paste with Lemon and Lime – all available in sunny orange gift boxes ($19-$56).

Exclusive to the boutiques, however, is the Summer Collection Pastry and Desserts assortment, an array of refreshing confections especially developed to beat the heat. The Maracuja Island layers delicate cream, blended with banana, passion fruit, mango and lemon, on a chocolate biscuit, toasted coconuts and chocolate mousse, a creation which screams summertime ($35). Likewise, the lightness of the Maison Lemon Tart relieves the sweet tooth, a chocolate Breton Sable crust topped with a chocolate biscuit and thin layers of Maison strawberry preserves and lemon cream ($35).

La Maison has also included a new, a very Spanish, accent to the collection: Pistachio Macarons. With the shell of a traditional pistachio macaroon, the house adds a think layer of chocolate ganache in the middle, a surprise that accentuates the pistachio flavor and sticks to what La Maison does best: chocolate.

La Maison du Chocolat’s Summer Collection is available at their boutiques in New York: Madison Avenue, Rockefeller Center and Wall Street. Visit lamaisonduchocolat.com.

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