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ChocoLuxe
Cinématique · Plated · ArtisanS

Signature Collection

The Art of
Plated
Dessert

Each signature creation is a composed narrative — a convergence of flavour architecture, ingredient provenance, and cinematic plating. These are not merely desserts; they are edible portraits of our craft.

12

Signature Plates

6

Cacao Origins

72h

Conching Process

4

Seasonal Rotations

Flavour Architecture

Signature
Plates

Select a dessert to explore its flavour profile, origin story, and the cinematic detail that defines each plate.

Dark chocolate tart with mirror glaze finish on slate tile, single salt crystal, dramatic side lighting

Cinematic Detail

"Served on a slate tile with a single fleur de sel crystal and a thread of aged balsamic reduction."

Origin

Guanaja 70%, Rhône Valley

Technique

Tempered Valrhona shell · smoked salt caramel · 48h set

Flavour Profile

Bitter cocoaSmoked saltBlack pepperAged balsamic

Intensely dark with a mineral finish

Dark chocolate tart with mirror glaze finish on slate tile, single salt crystal, dramatic side lighting
Signature

Dark Chocolate & Smoked Sea Salt

Noir Absolut Tart

Bitter cocoaSmoked saltBlack pepper
Golden caramel sphere dessert on white plate with warm caramel sauce being poured over it
Chef's Table

Salted Caramel & Hazelnut Praline

Caramel Sphère

Burnt caramelHazelnutFleur de sel
Pink mirror glaze entremet cake slice showing raspberry and mousse layers on white ceramic plate

Raspberry & Rose Chocolate Mousse

Framboise Entremet

Fresh raspberryRose waterWhite chocolate
Three chocolate madeleines on marble board with honey pot, warm golden light from above

Three-Texture Chocolate Study

Madeleine Triptych

Milk chocolateEarl GreyBergamot
Chocolate cylinder dessert with yuzu curd and shiso leaf on dark ceramic plate, minimalist Japanese aesthetic
Reserve

Japanese Citrus & Dark Chocolate

Yuzu Ganache Cylinder

Yuzu zestDark chocolateShiso
Golden mille-feuille pastry with vanilla cream layers on white plate, cross-section showing 48 layers

Tahitian Vanilla & Caramelised Pastry

Vanille Mille-Feuille

Tahitian vanillaCaramelised butterLight cream

Ingredient Provenance

What We
Choose
to Use

Every ingredient in our kitchen has a story, a source, and a reason. We believe that the quality of a dessert is determined before it reaches the stove.

Dark chocolate blocks and cacao pods arranged on dark slate, dramatic studio lighting

70%

Cacao Content

Grand Cru Chocolate

Valrhona Guanaja

Aztec Heritage, France

Sourced from Valrhona's Guanaja plantation, this 70% dark chocolate carries centuries of Aztec cacao tradition. Its intense bitterness and long finish make it the backbone of our most demanding desserts.

Notes of dried fruit, tobacco, and a mineral finish that lingers for minutes.

Tahitian vanilla pods split open showing seeds on white marble surface, soft natural light

4g

Per Dessert

Vanilla Planifolia

Tahitian Vanilla

Raiatea, French Polynesia

Grown on the island of Raiatea, Tahitian vanilla is floral and fruity where Madagascan is woody and spiced. We use it exclusively in our cream-based desserts, where its delicate character can be heard.

Floral, cherry-like, with anise undertones and a soft, lingering sweetness.

Fleur de sel salt crystals in ceramic bowl with salt marsh landscape in background

1.2g

Per Plate

Hand-Harvested Salt

Fleur de Sel

Guérande, Brittany

Harvested by hand from the salt marshes of Guérande each summer, this salt is never processed or refined. Its irregular crystals dissolve slowly on the tongue, releasing bursts of mineral salinity that transform chocolate.

Delicate, moist crystals with a violet-like aroma and clean mineral finish.