World Renowned Chefs Collaborate on Neuhaus Chocolate Collection

World renowned chefs collaborate on Neuhaus chocolate collection

By Jas Ryat on August, 31 2016 | Confectionery & Fine Foods

Nine internationally renowned chefs have come together to create the World’s Top Chefs chocolate collection for Neuhaus.

Working alongside Neuhaus’ Maître Chocolatier, nine of the chefs used inspiration from their

The nine chocolates in the collection combine haute cuisine and premium chocolate in diﬀerent ﬂavor combinations, the Belgian company said.

The gift box contains 27 chocolates, three from each chef, and will be available for shipment from October 1, 2016.

Arabelle Meirlaen, who won Lady Chef of the Year 2008, created a praline using fond memories of frappé iced coffee made with fresh milk from her parents’ farm. She created a shell of milk chocolate that lies in a coffee buttercream and rich praliné with Szechuan pepper and crispy feuilletine (Breton waffles).

Pastry chef and chocolatier Joost Arijs of Belgium drew his inspiration from celebrating Saint Nicholas Day with chocolate, speculoos and mandarins. He chose a praline with a single-origin milk chocolate ganache, made with 44% cocoa from Arriba, together with Belgian speculoos on a Spanish mandarin coulis.

Chef Peter Goossens opened the legendary Hof van Cleve restaurant in Kruishoutem, Belgium, which has held three Michelin stars since 2005. He created a chocolate inspired by his childhood memory of lemons. With a fresh, clean taste, his chocolate combines smooth vanilla ganache with Japanese matcha tea on a fresh gel of tonic, covered in dark chocolate.

Pierre Wynants and Lionel Rigolet worked together to create a praline made of Madagascar vanilla fresh cream on a layer of caramel, with pineapple and exotic black Samba tea, enrobed with dark chocolate. The inspiration was Wynants’ memory of exotic Caribbean getaways.

Dubbed the First Lady of Italian cooking, Annie Feolde is the ﬁrst woman outside France to be awarded three Michelin stars for her restaurant Enoteca Pinchiorri in Florence. Feolde wanted to honor her childhood memory of the Tuscan landscape and its extra virgin olive oil. She created a white chocolate-based creamy ganache, enriched with Italian olive oil and combined with lemon zest.

Chef Christophe Adam, who achieved fame as Creative Director at Fauchon, is known for his reinvention of classics such as Rum Baba and Black Forest gateau, but above all for his eclairs. Adam created a smooth praliné made with Californian almonds, set on a crumble of caramelised coconut nibs from Bali and covered in creamy milk chocolate.

Copyright DutyFree Magazine. All rights reserved. Oriol Balaguer of Spain has won many awards, including Best Dessert in the World 2001 and Best Pâtissier in Spain in 1993 and 2008. His praline was inspired by the mascletà ﬁreworks event held during Valencia’s Las Fallas festivities. The result is a crispy hazelnut praliné with popping sugar contrasting with yuzu, a Japanese citrus fruit, oﬀering freshness, sweetness and a surprising texture.

Daniel Boulud and Ghaya Oliveira of America worked together to create a chocolate ganache scented with lemon verbena, on a delicate layer of strawberry fruit jam coated with dark chocolate. Boulud created this chocolate in collaboration with Ghaya Oliveira, executive pastry chef at his ﬂagship restaurant, Daniel. Boulud’s childhood memory was of being raised on a farm, where spring strawberries and verbena were abundant.

Harald Wohlfahrt of Germany is one of the leading chefs in Europe. His ganache of pumpkin and Eastern ginger on a layer of marzipan with 50% almonds from Faro in Portugal and orange zest, covered in milk chocolate, was inspired by his grandparents’ pumpkin farm.