On June 12, 2015, Nora Hovanesian-Mann and Nicolas Cloiseau celebrated the renovation of La Maison Du Chocolat’s Madison Avenue boutique with a one-of-a-kind demolition party — a life-size brick chocolate wall. Metal hammers were provided as guests took turns demolishing the wall and consuming the bricks. The party featured a delicious assortment of gourmet chocolates, including La Maison Du Chocolat’s famous Heart of Ganache Macarons, paired with Valdo Prosecco and assorted fruit nectars.
La Maison Du Chocolate was founded in 1977, when famed chocolatier Robert Linxe (nicknamed ““The Sorcerer of Ganache”) opened his first shop with the mission “to restore chocolate in all its nobility.” Mission accomplished and then some. Through its attention to detail, elegant balanced chocolate and artistic creations, La Maison Du Chocolate has become the gold standard for world-class gourmet chocolate. The company’s success is reflected in its widespread appeal and popularity with store locations throughout the world – France, London, Hong Kong, Japan, Kuwait, Dubai, and the United States. One of the world’s most influential and talented chocolatiers, Robert Linxe elevated chocolate to the development of the grands crus and the legendary Salvador – ganache with fresh raspberry pulp and Andalousie, and ganache with fresh lemon zest. In 2000, La Maison Du Chocolat was accepted into the Comité Colbert, and is now a member of the prestigious circle of maisons. A recipient of the prestigious “Best Craftsman Chocolatier of France” award (Meilleur Ouvrier de France chocolatier) in 2007, Master Chef Chocolatier Nicolas Cloiseau continues the tradition of a luxury artisan chocolate with exceptional craftsmanship and innovation, clearly evident in his creations. In 2012, Geoffroy d’Anglejan named Nicolas Cloiseau, Master Chef of La Maison Du Chocolat; Nicolas Cloiseau continues to honor the legacy of founder Robert Linxe.
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“I am heir to the perfection of balances of Robert Linxe. I make chocolates as he would have made them today. I feel responsible for what he has created, his philosophy of taste,assemblages and his balances.” — Nicolas Cloiseau
“Chocolatier is the profession of an artisan. All the chocolates are handmade, but in reality, they are really made with the heart!” — Robert Linxe
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