Under English inﬂuence, Nicolas Cloiseau, pastry chef at La Maison du Chocolat, twists Christmas with festive and resounding crackers.
What would Christmas be without fir? The one proposed by Cloiseau – Sapin Cracker – is explosive, with a fascinating architecture that defies gravity. It is a tree in 60% dark chocolate, 37% milk chocolate, and 35% cocoa butter, limited edition – there are only 12 units in the world-, which are handmade in La Maison’s workshops. Its structure is based on a one meter high central cracker that supports a total of 8.5 kg of chocolate distributed in 40 chocolate crackers of four different sizes and diameters, in which we can find 5,500 perforations and 23 stars.
The French chef has also created a very crunchy XXL treat for the holidays: Cracker Dément, which interweaves 56% dark chocolate with pistachios, chocolate balls with raspberry, almonds and caramelized hazelnuts. A piece which is also made completely by hand and that stands out due to its aesthetics and perfect distribution of ingredients to obtain the best flavor.
And as in any Christmas, a handmade log could not be missing: Bûche Cracker, which surprises with its textures. In its center, several whole, roasted, caramelised hazelnuts are hidden under a traditional-style hazelnut praline topped with a dark chocolate chiboust. Its ingredients are: 70% Ecuadorian dark chocolate mousse, traditional-style hazelnut praline, hazelnut and cocoa dacquoise, vanilla cream infused with Madagascar Bourbon vanilla beans, Ecuadorian dark chocolate chiboust cream, soft sponge cake with whole Piedmont hazelnuts and covered with hazelnut chips. The log is covered with a satin dark chocolate shell in the shape of a cracker, decorated with 280 perforations and stars.