曾被稱為“甘納許(ganache)魔術師” 的巧克力天才 Robert Linxe 於 1977 年在巴黎開設了第一家 La Maison du Chocolat ,憑借著自己精美絕倫的巧克力產品而世界聞名。這次去香港,我經過了 IFC 國際金融中心的 La Maison du Chocolat 分店,被玻璃櫃裡陳列著的巧克力甘納許,巧克力松露,巧克力冰淇淋等各式甜點給吸引住了,最後忍不住買了兩個馬卡龍來嚐嚐。

 

La Maison du Chocolat, opened in 1977 by Robert Linxe (once referred to as a “ganache magician”), is world-famous for its exquisite chocolate creations. Ganaches, truffles, and mendiants in classic and not so classic flavors like basil, rosemary, and jasmine. The shops also offers an alluring assortment of chocolate pastries – eclairs, macarons, chocolate tarts and cakes, as well as ice cream. Obsessed with macarons, I stopped by La Maison du Chocolat’s IFC shop to sample a few of these irresistible sugary treats.

 

 

 

 

 

 


La Maison du Chocolat的馬卡龍有一個特點,就是每個都帶有巧克力甘納許夾心。
All macarons from La Maison du Chocolat, regardless of what flavor they are,
have chocolate ganache-filled centers.

 

 

我先嘗了百香果馬卡龍(23港幣)。外殼酥脆,內層濕潤且微微黏牙的口感相當不錯,不過巧克力甘納許似乎有點多,蓋過了外層百香果的味道。Porcelnana (23港幣)就沒有這樣的問題了,外殼和內陷都是巧克力口味的它,層次豐富,整個就是一首流暢的巧克力合奏曲。

 

I first took a bite of the passionfruit macaron (23 HKD), its yellow-orange crust crushed easily at the teeth to reveal a moist, chewy cookie and a chocolate ganache filling. Well done, but the rich chocolate ganache actually overshadowed the delicately-flavored exterior shell. The porcelnana (23 HKD), on the other hand, had no such problem since its meringue cookies are milk chocolate-flavored as well, so the whole thing was a smooth chocolatey ensemble.

 

 

 

 

 

如果你很喜歡巧克力,一定要試試 La Maison de Macaron 的巧克力和巧克力甜點。至於我,應該還是會去Pierre Herme 或 Laduree 買我的馬卡龍吧。

 

Chocolate lovers, these should make you very happy. As for me, I’ll stick with Laduree.

 

 

 

香港 La Maison du Chocolat

地址*:香港中環港景街 1 號國際金融中心商場 2 樓 2006 號舖
電話:            (+852) 2801 4880      
營業時間:10:30 am ~ 9:30 pm
網站:www.lamaisonduchocolat.com
價位:[馬卡龍] 23 港幣

 

*La Maison du Macaron 在香港有四家分店,具體請參考官方網站

*4 locations available in Hong Kong, check website for details.

 

 

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