“And what if we just stopped making chocolate like we always have…”
In Nicolas Cloiseau’s secret world, chocolate prods his inner stirrings. He is always musing about the chocolate of tomorrow, of ganache invented anew, leaving no stone unturned. Obsessed with anything and everything that could make a difference, he unlearns his approach to his craft to turn the tables on the tried and true alchemy of yesterday.
His new “Bien Être” Collection breaks away from academic practices. Not losing sight of his convictions, he imagines chocolate differently. He lays ganache bare to expand its possibilities and take on the challenges imposed by its natural state. Au revoir cream and butter. His chocolate invites you to experience a new reality. The magic of his new ganache is that the taste is the same, the couvertures are perfectly balanced and the silky texture is still as delightful.
Inspired by the extensive work of Dr. Thierry Hanh* on the infinite nutritional richness of vegetables and fruits, Nicolas Cloiseau focused on liberating chocolate from animal fats and proteins. He is not interested in easy clichés, chocolate lite or unsweetened chocolate; this is not his purpose. His idea touches upon the unthinkable. Because if you intend to remove cream and butter from a ganache recipe, the composition of ganache as we know it crumbles. A challenge not for the faint of heart: nine months of trials to achieve just the desired texture of the chocolate, just as long to perfect the flavors.
His secret? Simply purées, fruit juices and nectars to give life to these very silky chocolates. Honey and maple syrup as natural sweeteners, hazelnut oil for creaminess and natural chicory fiber for substance. Using ingredients with dense nutritional values, he boosts the antioxidants, polyphenolic compounds and vitamins in chocolate. Mango, turmeric, aloe vera, propolis, squash seeds, and pomegranate are the key players in this collection, which boasts a minimum of 45% fruits, sometimes up to 74%. The intensity of the chocolate is expressed more freely, unfettered from cream and butter, which impact the flavor; it has a more pristine expression to showcase the lovely finishes on the palate.
The result? Although an authentic revolution in chocolate has occurred, the sensations are unchanged, the good taste is intact, and the silky texture is the same… This new “Bien Être” Collection of fruit ganache’s is born from a bold idea. 100% natural, 100% vegetal, 100% awesome. As delicious as ever.
A mouthful of subtly spicy mango encompasses this dark ganache with acidulous accents. Blended with a sweet mango purée, the turmeric subtly unveils a long, powdery chocolate finish on the palate. This brightly colored duo showcases its vitamin and antioxidant qualities.
Green apple Aloe Vera
The focus on vegetal qualities invites us to discover the fresh flavor of aloe vera, brightened by fruity green apple with particularly dynamic crisp sensations. A wonderful pairing, full of energy.
Praliné Squash seeds
Under a dark chocolate couverture, discover lovely roasted squash seeds, nestled in the heart of an almond and squash seed praliné. 74% fruit, this luscious praliné introduces a new very gourmand genre, with a high content of magnesium.
With its fruity and acidulous tones, the peach serves up round, flavorful accents drizzled with propolis. A sweet chocolate inviting a moment of total serenity.
Subtle explosion of pomegranate in this dark ganache tempered by a delicate fruit gelée with raspberry and chokeberry juice. With their fruity and acidulous notes, the red fruits transform the astringency of the pomegranate into an invigorating, explosive cocktail.
« Bien Être » Collection Gift Box with 15 fruity ganaches, 24€
Bars Bien Être : 4.50€ for two bars - Two recipes to choose from: Green Apple Aloe Vera or Squash Seed Praliné.
*Dr. Thierry Hanh, nutritionist doctor for over 30 years, shares his scientific expertise of cuisine and health with corporations, and well-known chefs to promote gourmand, balanced nutrition. Nicolas Cloiseau has been interested in his research on the role of pastry in nutrition by taking a qualitative nutritional approach without impacting the taste and texture.