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Candy IndustryNew Candy ProductsChocolate ProductsChocolate Ingredients

La Maison du Chocolat 2018 Holiday Collection

La Maison du Chocolat, New York City.

By Alyse Thompson-Richards
La Maison du Chocolat 2018 Holiday Collection

This collection draws inspiration from the magical land of the North Pole where trees, lights, gifts, elves and delicious confections all come to life in the spirit of the holidays.

November 13, 2018

La Maison du Chocolat 2018 Holiday Collection
La Maison du Chocolat, New York City
(718) 361-9161

Nicolas Cloiseau, chef of La Maison du Chocolat, has crafted a collection that draws inspiration from the magical land of the North Pole where trees, lights, gifts, elves and delicious confections all come to life in the spirit of the holidays. The collection includes a variety of gift boxes, as well as an advent calendar inspired by the colorful and playful universe of popular French illustrator Victoria Roussel (S.R.P.: $62).

Cloiseau has also developed a praline bouchée featuring an enchanting elf. With its ivory velvet capeline (bonnet), the crunchy praline treat has a mendiant (small chocolate disc) topped with almonds, hazelnuts, pistachios and candied fruit that is covered in luscious dark chocolate (S.R.P.: $38).

The collection includes:

  • Emotion Gift Box (20 chocolates) $45
  • Truffles Gift Box (30 pieces) $64
  • Christmas Gift Box (40 pieces) $85
  • Christmas Gift Box (63 pieces) $130
  • Christmas Gift Box (93 pieces) $194
  • Christmas Treats (26 pieces) $17
  • Christmas Treats (55 pieces) $30
KEYWORDS: holiday candy La Maison du Chocolat premium chocolate

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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