One of the great things about living in New York is the serendipitous discovery of new things. A little while ago I stumbled upon Neuhaus, the luxury Belgian chocolatier at Grand Central Station. I have walked past the store many times but never went in; on this particular day, I decided to step inside and take a look. Many pictures and a chocolate later, I was delighted I did. I returned a week later to take more pictures for the blog; it turned out that Neuhaus was hosting an event that evening for food bloggers and reporters! An hour later I found myself at the Neuhaus flagship store on Madison Avenue for what would be my most delicious assignment just yet—sample fancy pralinés by nine internationally reowned pastry chefs.
What happens when Neuhaus partners with notable pastry chefs from around the world? A union of chocolate with unique local ingredients to create Haute Pâtisserie, a limited edition box containing a total of 27 pralinés. The event was hosted by Dominique Ansel, a French expatriate in New York known for his creation of the cronut. Ansel told us his creation was inspired by a childhood memory: “I remember tasting peanut butter for the first time at the age of six. It was an exciting flavor! I never tasted it again until I moved back to the States.” My favorite chocolate from this collection is by the Belgian, Raphaël Giot. He created a “slightly salted caramel ‘à l’ancienne’ on a layer of velvety praliné enriched with pieces of hazelnuts, enrobed with dark chocolate.” Trust me, it is delicious. If you can’t drop by the store you can order online here. Enjoy!
“I remember tasting peanut butter for the first time. It was an exciting flavor!”