The Chocolate Week

A week dedicated to chocolate elegance

Discover a world of indulgence with our chocolate creations, blending exceptional teas with irresistible delights.

Allow yourself to be enchanted by sophisticated pairings where the sweetness of chocolate meets the delicacy of tea, along with our signature 'Chocolats des Mandrins'.

CHOCOLAT DES MANDARINS

Chocolat des Mandarins, a ganache subtly flavoured with tea, is a creation of Henri Mariage first presented in 1860.

A true alchemist of tea, the founder of our Maison realised the perfect balance between a crisp layer of fine chocolate and a smooth chocolate ganache, made from the finest cocoa beans, sumptuously flavoured with tea.

CHOCOLATE MOUSSE RECIPE

WITH 'WEDDING IMPÉRIAL' TEA

∙ Ingredients ∙

1 level tablespoon of Mariage Frères Wedding Impérial tea

150g of dark baking chocolate

15cl of full-fat liquid cream

50g of sugar

3 fresh eggs

∙ 1 ∙

Heat the liquid cream until it boils, then pour it over the Wedding Impérial Tea.
Let it steep for 5 minutes, then strain using a small sieve.

∙ 2 ∙

Melt the dark chocolate in a bain-marie, then incorporate the strained cream. Mix well.

Add the egg yolks and whisk until the mixture is smooth.

∙ 3 ∙

Beat the egg whites until stiff, gradually adding the sugar.

∙ 4 ∙

Gently fold the stiff egg whites into the chocolate mixture using a soft spatula.

∙ 5 ∙

Refrigerate a few hours until ready to serve for the perfect texture.