Chocolate & caramel-flavored truffles

Nicolas Cloiseau was awarded the title of Best Craftsman of France (MOF), Chocolatier Confectioner in 2007 and is the Chef of La Maison du Chocolat.

Immersed in the world of gastronomy since his childhood, Nicolas Cloiseau quickly voiced his preference for sweet products: for him, training to become a pastry chef was an obvious choice. He earned a CAP in pastry making, then an advanced vocational degree in pastry making where he discovered the boundless possibilities the science of chocolate had to offer.
He then started working at La Maison du Chocolat as a chocolate worker. In 2000, after working there for four years and having explored all the different job positions, he was entrusted by the company's founder, Robert Linxe, with the creation of artistic pieces for the holidays.
This approach to chocolate led him to win several prizes in competitions: he placed second in the 2001 Trophée Pascal Caffet, first in the 2003 Arpajon gastronomic competition, first for artistic piece in the 2005 World Chocolate Master. He then decided to prepare for the Best Craftsman of France (MOF) competition, which he won in 2007.

In 2012, Nicolas Cloiseau became Chef of La Maison du Chocolat and took over Gilles Marchal’s legacy. He now has the daunting task of preserving the company's iconic recipes while continuously innovating. He also works on ephemeral collections: four worldly collections (Valentine's Day, Easter, Summer, Christmas) and six collections that are specific to subsidiaries in foreign countries (Halloween and Thanksgiving in the United States, White Day and Cherry Blossom in Japan, Chinese New Year and Moon Festival in Hong Kong). Lastly, he also works on long term projects, like on research and development (collaborations with perfumers, salted chocolates, vegetarian chocolates...). His work also takes him to plantations, to meet producers, to select beans and raw materials.

For VoilaChef, Nicolas Cloiseau teaches you how to tame chocolate through three chocolate creations: caramel & chocolate-flavored truffles, white chocolate flowers and a dark chocolate egg-shaped bonbonniere.