Available as a box of 8 at $68, each of these chocolate-loaded "mooncakes" contained zero lotus paste and a unique flavour core that matches very well with the type of chocolate.
Encased in a delicate chocolate shell, both the Milk and Dark chocolate Mooncake sat on a beloved crunchy hazelnut praline base contained a gooey salted caramel fondant. I especially adore the Dark chocolate Mooncake (above) as the intensity of the cacao accentuates the sweet dash of caramel. Somehow, the image of an elegant, miniature version of Pierre Herme's Plasir Sucre surfaced in my mind as I savour them slowly.
Milk Chocolate Mooncake with Hazelnut Praline and Salty Caramel FondantThe White Chocolate with Champagne Ganache and Strawberry Pearl was too sweet for my liking and the taste of champagne was overshadowed by the sweetness of the strawberry compote. However, the quality of the chocolate consistently shines here just like the rest of the chocolate mooncakes, with an alluring smooth and shiny texture. In fact, few might know that Laurent adopts environmental-friendly practices and works with Alain Abel, the founder of Tahiti Vanille for the best quality vanilla for his products.
Last but not least, Japanese Green Tea Mooncake was highly enjoyable as there was a surprise crunch from the black sesame seeds that was blended into the green tea chocolate. In addition, the zesty passion fruit compote provided a desirable switch of taste.
Each of these chocolate mooncakes are also available at individual piece for $12. Though these up-sized chocolate pralines might not be traditional, they are still delectable sweet treats that definitely go well with a cup of tea to enjoy during the Mooncake festival. And they probably save you some calories accumulated this season.
Laurent Bernard Chocolatier
Visit www.nibschocolate.net for more details.
Special thanks to Linda for arranging and delivering the mooncakes!