MAISON CHAUDUN CHOCOLATIER FROM PARIS POPS UP AT THE MANDARIN CAKE SHOP THIS FESTIVE SEASON

Chef Gilles Marchal, the current custodian of a veritable treasure trove of savoir-faire, will set up Maison Chaudun from Paris for the first time in Hong Kong and exclusively at The Mandarin Cake Shop beginning 15 November until 15 January 2017. The perfect indulgence or gift this holiday season, Chef Marchal will bring his selection of the world’s greatest cult classic chocolates including dark, milk and pavés.

Maison Chaudun and all its wonders have long been a closely guarded secret, reserved for passionate insiders and discerning connoisseurs. Under the tutelage of Michel Chaudun’s shop in Paris, a generation of chocolate makers have been inspired by Chef Chaudun including his talented successor Chef Marchal.

“Chocolate is an art form that is all about the balance,” shares Chef Marchal. “Our chocolates are about finding subtle, more elegant notes where the flavours complement each other and linger on the palate. I am honoured to have been invited by the legendary Mandarin Oriental, Hong Kong to share my passion especially during this magical time of the year.”

Maison Chaudun Authentic Chocolates

Not many people are aware that it was Chef Michel Chaudun who invented the chocolate bar with cocoa nibs, and though attempts are often made to copy his creations, his partially secret method has ensured that his chocolate bars have remained inimitable. Chef Marchal, now custodian of this secret recipe, emphasises the subtle difference of this chocolate in terms of quality and taste: “Many others work with pre-ground cocoa nibs, whereas here we only work with whole cocoa beans. The roasting, crushing, and manual shelling of the beans allows us to add the nibs to the melted chocolate straight away, which in turn means that it keeps its crunchy but smooth texture.”