Neuhaus collaborates with top chefs for latest collection

Belgian confectioner Neuhaus has partnered with nine of the world’s best chefs to create a ‘World’s Top Chefs’ range.

Each of the nine chefs has created a chocolate based on childhood memories. The gift box contains 27 chocolates, three from each chef, and will be available for shipment from 1 October.

The nine chefs and their creations are as follows:

  • Arabelle Meirlaen, who was awarded Lady Chef of the Year 2008, has created a chocolate inspired by memories of frappé iced coffee made with milk from her parents’ farm. The praliné is covered in milk chocolate and features a coffee buttercream with Szechuan pepper and crispy Breton waffles.
  • Patissserie chef Joost Arijs’ creation is based on his childhood memory of celebrating Saint Nicholas Day with chocolate, speculoos and mandarins. His chocolate is a milk chocolate ganache, made with 44% cocoa from Arriba, together with Belgian speculoos on a Spanish mandarin coulis.

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    Celebrating Saint Nicholas Day: Joost Arijs’ creation features speculoos and mandarins
  • Peter Goossens, who runs Michelin star restaurant Hof van Cleve, has created a dark chocolate covered vanilla ganache with Japanese Matcha tea on a gel of tonic. The chocolate was inspired by Goossens’ fascination of the flavour and aroma of fresh lemon.
  • Pierre Wynants’ childhood memory of the Caribbean was the stimulation for his chocolate, created in partnership with Lionel Rigolet. It features Madagascar vanilla fresh cream on a layer of caramel, with pineapple and black samba tea.
  • Chef Annie Féolde, known as the First Lady of Italian cooking, has created a white chocolate-based ganache to honour the Tuscany region. The piece is enhanced with Italian olive oil and features lemon zest.

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  • Ex-Fauchon Creative Director Christophe Adam has developed a smooth milk chocolate praliné made with Californian almonds, set on caramelised coconut nibs.
  • Spanish chef Oriol Balaguer’s chocolate is inspired by the ‘mascletà’ fireworks held during Valencia’s Las Fallas festival. His chocolate is a hazelnut praline which has a layer of Japanese yuzu, covered in dark chocolate.
  • Daniel Boulud’s creation takes inspiration from his childhood upbringing on a farm, where strawberries and verbena were abundant. His novelty is a chocolate ganache scented with lemon verbena, on a layer of strawberry fruit jam coated with dark chocolate.
  • The ninth chef, Harald Wohlfahrt, has developed a pumpkin ganache which features ginger, marzipan, almonds and orange zest.
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