Categories Pastry Chef Articles
Chocolate, caviar, and vodka by the Maison du Chocolat and Petrossian
![Chocolate, caviar, and vodka by the Maison du Chocolat and Petrossian](https://www.sogoodmagazine.com/wp-content/uploads/2016/06/ganache-caviar-vodka.jpg)
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.