Paris, France — The Maison du Chocolat and the house’s master chocolate maker Nicolas Cloiseau have taken creamy ganache chocolates to new limits. After 12 months of experimentation, the house has brought out its Box of Frosted Chocolates. Mr. Cloiseau finally hit upon the perfect recipe — mixing the ganache of chocolate and cream with frothy milk – so that the chocolates could be frozen and enjoyed at either room temperature or straight from the freezer, a perfect summer treat. You can purchase them at room temperature and eat them that way or pop them in the freezer and eat them cold. The texture is perfect both ways. There are four flavours: a dark chocolate with two vanillas, from Madagascar and Papua New Guinea, a milk chocolate butterscotch affair, and milk chocolate for the two other flavors of apricot peach and stawberry spicy basil. The box in French called Coffret initiation Givrée can be purchased in a Maison du Chocolat boutique or ordered on-line. The Maison du Chocolat was founded in 1977 by master chocolate maker Robert Linxe. Special to The Gourmet Gazette. In France: https://www.lamaisonduchocolat.com/fr_fr And in New York at 1018 Madison Avenue: https://www.lamaisonduchocolat.com/en_us

Frosty chocolates from the Maison du Chocolat. Photo ©Laurent Rouvrais,courtesy Maison du Chocolat. Handout via The Gourmet Gazette