BELGIUM. Neuhaus is set to mark its 150th anniversary with a series of new products at the TFWA Asia Pacific in Singapore next month (Stand number: P9).
The exclusive range includes an assortment of liquor pralines, a collection called “˜Rain of Stars’ created by nine top chefs in the world, as well as a new ganache called “˜ChocoSpresso’.
LIQUOR PRALINES
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The new liquor pralines collection features five fillings: Cointreau orange liqueur, Absolut Vodka, Havana Club rum, Remy Martin Cognac and Laphroaig single malt whisky |
Described as “the perfect gift for men with a taste for elegance and gastronomy”, this collection features five different fillings: Cointreau orange liqueur, Absolut Vodka, Havana Club rum, Remy Martin Cognac and Laphroaig single malt whisky.
Each “˜leather look’ box contains 20 pralines (four of each taste) and is Cognac-coloured with an illustrative sleeve showing the different pralines.
The first step of the production process involves the moulding of the praline shape and the preparation of the liquor filling, which is a combination of alcohol, sugar and water, heated at a very high temperature.
The secret lies in the short cooling time of the filling, which allows it to be immediately poured into the praline mould. A thin layer of crystallization then develops, protecting the chocolate. Without this protective layer, the liquor filling would penetrate the chocolate.
RAIN OF STARS
For this collection, nine internationally renowned chefs have joined forces with Neuhaus to celebrate the chocolate-maker’s 150th year.
Each of the chefs has created a unique praline for the occasion, said Neuhaus, deriving inspiration from their childhood, their roots or their home country. Each praline is “essentially a reflection of their personality, their roots, a memory,” it added.
All pralines are made with the finest ganache: a combination of chocolate, fresh cream and the chosen flavour of the chef.
The range is presented in elegant and luxurious packaging. The specially designed jewel box also contains information about the chefs and their work with Neuhaus, as well as a description of the pralines.
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Treasure chest: Rain of Stars is an exclusive range of pralines created by nine world famous chefs |
The “˜star’ chefs and their creations
• Raymond Blanc (Manoir aux Quat’ Saisons – UK) was inspired to create an Earl Grey and lemon ganache
• Daniel Boulud (Daniel – USA) created a cranberry, vodka and lemon ganache
• Jean Claude Bourgeuil (Im Schiffchen – Germany) was daring enough to create a caramel sauce and Acacia honey ganache
• Peter Goossens (Hof van Cleve – Belgium) prepared a gingerbread, coffee and Morello cherry ganache
• Guy Savoy (Guy Savoy – Paris) created an interesting “˜green’ walnut ganache
• Pedro Subijana (Akelare – Spain) created a banana and rum ganache
• Marc Veyrat (La Maison de Marc Veyrat – France) created a tempting Genepy ganache
• Pierre Wynants (Comme chez soi – Brussels) made the Schaerbeek Morello cherry ganache
• Tateru Yoshino (Park Hotel – Tokyo) created an original Matcha tea ganache
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A new discovery of hot chocolate: ChocoSpresso |
CHOCOSPRESSO
Neuhaus has developed a new ganache, made to melt in hot milk. ChocoSpresso hot chocolate is available in six different flavours, ranging from very bitter to smooth and creamy:
• SAO TOMÉ – This original chocolate from Sao Tomé island is for genuine lovers of a spicy taste, a slightly bitter flavour and a fruity aftertaste, said Neuhaus
• MILK
• ORANGE – An combination of pure chocolate and orange zests
• VANILLA – Milk chocolate with a touch of vanilla
• MOKA – A combination of the delicate chocolate taste and the strong flavour of coffee
• SPECULOOS – A milk chocolate drink with the familiar taste of a spicy speculoos cookie (cinnamon and brown sugar cookie)
About Neuhaus
Neuhaus’ history goes back as far as 1857, when Jean Neuhaus, a Swiss apothecary, established a premises in Galerie de la Reine in Brussels with his brother-in-law. The cellar in his shop was used to manufacture candy, which over time developed into a reputable business.
In 1912, his grandson launched the first bite-sized filled chocolate and named it ‘praline’. After the First World War the pralines first became available in specially designed boxes called ‘ballotins’. With these boxes, chocolate became a luxury gift.
The Neuhaus Group has now grown into a leading manufacturer of pralines, chocolate and quality biscuits. Neuhaus is an official supplier appointed by the Court of Belgium.
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