Chocolate, caviar, and vodka by the Maison du Chocolat and Petrossian

The chocolatier Nicolas Cloiseau, chef of La Maison du Chocolat, has collaborated with the centennial caviar house Petrossian to create a range of atypical but balanced chocolate, where vodka and sturgeon roe create a striking contrast between hot and cold and floral notes on the palate.

Chocolate which is neither salty nor sweet, neither dark nor with milk. A chocolate with a marine aroma, hazelnut accents, and buttery notes which we will have to wait until October to try, on the date of its official presentation.