Bean to bar chocolatier Benoît Nihant has launched his chocolate creation for Easter. He has created a chick (rather than the traditional egg) as his showcase piece for the Easter festivities.
It is available in all his shops (Brussels, Liege, Embourg and Awans) as well as Rob in Brussels. The Poussin Câlin, as it is called, will be available in a limited edition at €56 from 1st March.
It comes in two versions, with its beak either pointing upwards or downwards towards the other Easter creations like chocolate eggs.
It is made from dark chocolate. The beans come from San Francisco de Macoris in Dominican Republic. The yellow colour is composed a range of flavours which is set to please all chocolate lovers.
For Easter, Nihant has also created four flamboyant eggs which you can buy in an assorted box. The four eggs are the milk chocolate egg (a ganache with vanilla from Madagascar), the dark chocolate egg (intense ganache of dark chocolate), the red egg (milk chocolate egg perfumed with Ceylan cinnamon) and the orange egg (a praliné made with hazelnuts from Piedmont and Yuzu zest).
Benoît Nihant is one of the top exponents of bean to bar chocolate in Belgium. He started making chocolate in his father’s garage and quit his job as an industrial engineer to follow his passion of making chocolates in 2005.
His success is due to his respect for the ingredients. He chooses the beans directly from the producers which he then roasts and turns into chocolate himself.
Nihant’s chocolates are available in some of Belgium’s most prestigious restaurants such as Comme chez Soi and La Villa Lorraine. The chocolates are also exported to Asia.