Things I learned while writing this article for Gotham Magazine:
– At Per Se, chocolates follow the mignardises. 24 pieces in total, 8 each of dark chocolate, milk chocolate, and white chocolate. Presented in a custom-designed box.
– All the molded chocolates are made in the kitchens of Per Se, while the enrobed chocolates (fourth chocolate column from left) are done at Bouchon Bakery. Bouchon has a special machine just for enrobing chocolates.
– Expect to find both cream and water-based ganaches. Flavors like curry, cheesecake, and mojito are cream-based, while passionfruit and licorice are water-based.
– As for the most popular flavor? Maple-Pecan!
Click here to read the article and enjoy.