2026 Christmas Collection

Almond and buckwheat dacquoise, coffee praline, coffee crémeux and Mayan Red 100% dark chocolate mousse.

Maison Malécot | 4 Av. du Révérend Père Umbricht, 35400 Saint-Malo

Serves 6 | €39.00 | Available from 15 December 2026

Pear insert, chocolate and almond-hazelnut praline crémeux, chocolate sponge and cardamom-infused chocolate mousse, accompanied by a chocolate-hazelnut crunch with Mayan Red 48% milk chocolate and Mayan Red 62% dark chocolate.

105 Miettes | 105 Rue Roger François, 94700 Maisons-Alfort

Serves 3–4 €29.00 or Serves 6–7  €56.00 | Available from 24 December 2026

A creation featuring honey, beeswax, and pollen from Mr. Blouctet’s village of Arcenant—honey with notes of menthol—along with bergamot and *ratafia* from the Jean-Baptiste Joannet distillery.
Finishing touches include 70% Nica Brown chocolate—shaped into “vine leaf” *mendiants*—as well as pollen and grape pomace.
A ceramic vine leaf (which the customer can hang on their Christmas tree) is crafted by Carole Rosell.

Château La Commaraine | 24 Grande Rue, 21630 Pommard

€95,00  | Available from December 22, 2026, to January 5, 2027

Fine chocolate leaves, whipped chestnut ganache, roasted apple chutney and tonka chocolate sauce with Mayan Red 48% & 62%.

Le Bon Georges | 45 Rue Saint-Georges, 75009 Paris

€14.00 per person | Available from 1 to 31 December 2026

3X3 Chocolate PANETTONE

Natural sourdough brioche. Three-stage dough fermentation studded with Mayan Red 100% cacao mass and cacao nibs, finished with Tuma Yellow 63% chocolate.

-> 950g or 450g | €36.90 or €19.00 | Available from 1 November 2026

Marbled Chocolate PANDORO

Natural sourdough brioche. Two-stage dough fermentation with chocolate inclusions for a two-tone marble effect: Mayan Red 100% cacao mass, Tuma Yellow 63% chocolate pieces and vanilla dough.

-> 650g | €28.60 | Available from 1 November 2026

Maison Arlot Cheng | 36 Rue La Noue Bras de Fer, 44200 Nantes

Almond-chocolate crunch, molten chocolate sponge, sautéed spiced bananas with rum-soaked raisins, chocolate-banana cream, chocolate-caramel mousse and a chocolate glaze. Made with Tuma Yellow 63% & 70% and Mayan Red 48%.

Pâtisserie Rayonnance | 12 rue de Maubeuge, 75009 Paris

Serves 6 | €52.00 | Available 13 December 2026

This bûche, inspired by French toast (pain perdu), is made of an almond praline crumble crunch with Mayan Red 48% chocolate, a Bourbon vanilla mirliton sponge, a smooth toasted-brioche cream, a light cream, a salted caramel crémeux and a Granny Smith apple compote.

Pâtisserie FINE | 16 rue Royale, 78000 Versailles

Serves 8 | Available from 4 December 2026

Made with whole-almond frangipane, almond praline and Nica Brown 65% dark chocolate.

Salted Boy | 4 Rue Réaumur, 75003 Paris

Serves 6 | €38.00 | Available from 2 January 2027

Mexican-style hot chocolate made with Mayan Red 80% dark chocolate, Piloncillo syrup and chilli.

Polygone Coffee Club | 84 Rue du Chemin Vert, 75011 Paris

€8.00 per person | Available from 21 December 2026

A bûche made with Nica Brown 65% & 70% dark chocolate, citrus, and olive oil.

*The title of the recipe is referencing the latitude of Nicaragua.

Encore | 5 rue de Belfort 92600 Asnières-sur-Seine

Serves 6 | €46.00 | Available from 16 to 31 December 2026

Sesame crunch, jasmine-infused crémeux, soft vanilla caramel, roasted sesame biscuit, Madagascar and Tahitian vanilla mousse, all encased in a  Mayan Red 40% white chocolate shell subtly flavoured with sesame.

Four Seasons Megève | 373 Chem. des Follières, 74120 Megève

Serves 8–10 | €149.00 | Available from 20 to 31 December 2026