On the eleventh day of Christmas, my true love sent to me… Eleven pipers piping, Ten Lords-a-Leaping, Nine Ladies Dancing, Eight Maids-a-Milking, Seven Swans-a-Swimming, Six Geese-a-laying, Five Golden Rings, Four Calling Birds, Three French Hens, Two Turtle Doves and A Partridge in a Pear Tree.

On the eleventh day of Christmas, we’ve chosen one of everyone’s all-time favorites: Chocolate. Savor, enjoy, indulge. It’s ok! This holiday, give the gift of sweet, indulgent chocolates. Always a hit, and you might just get offered a piece or two yourself.

 

Knipschildt’s Madeleine

This sweet indulgence is hand-crafted using a dark chocolate ganache and a French Perigord truffle. The ganache is made using 71% single bean Ecuadorian dark chocolate mixed with fresh cream that has been infused for 24 hours with the flavor of vanilla-beans and pure Italian truffle oil. The ganache is then shaped around the French Perigord truffle (the truffle alone costs up to $1,000 per pound/454 grams), then dipped in 71% Ecuadorian dark chocolate and rolled in cocoa powder. Our mouths are watering just writing this.

 

 

Ladurée

The history of Parisian tea rooms is intimately tied to the history of the Ladurée family. It all began in 1862, when Louis Ernest Ladurée, a man from France’s southwest, created a bakery in Paris at 16 rue Royale.

David Holder is no ordinary president. Constantly jetting from place to place, this Parisian-at-heart is instinctive, visionary, warm, and open. He rarely stays in one place for long and yet is always fully present, attentive to the world that surrounds him, and keen to share his various interests.

Right here in Downtown Soho, we have one of our favorite locations for our sweet tooth and where you will find our dear friend Elisabeth Holder Raberin, President of Ladurée U.S. Operations. Be sure to tell her Downtown sent you!

“The Ladurée life: dreams, little pleasures enjoyed here and there, fantasy, rainbows and marshmallows.
It’s what we wish to share: the Ladurée Dream.”

 

 

Neuhaus

 

Back in 1857, Jean Neuhaus settles in Brussels and opens a pharmacy in the prestigious Galerie de la Reine. With his customers’ well-being at heart, he covers his medicines with a layer of chocolate to make them more palatable.

For more than 160 years, Neuhaus has remained the originator, the innovator, and the quintessence of Belgian Chocolate excellence. Neuhaus chocolate is a symphony of taste and texture – still crafted entirely in Belgium with the finest non-GMO ingredients from the best regions of the world. Always composed with the utmost care by our Maîtres Chocolatiers and imported fresh weekly. At Neuhaus, we believe in taking the time for real and profound human connection. Because, ultimately, we believe that the refined chocolates we create bring people moments of joy and connection to one another, enhancing their well-being.