La Madeleine, emblem of the Ritz Paris Le Comptoir, was created by its pastry chef François Perret, who imagined in the hotel’s Proust Room a French afternoon tea whose centerpiece would be a voluptuous and ethereal madeleine – a symbol of elegance – with a fondant heart .

For Easter, Perret presents the Madeleine with a double coated shell and available in three chocolate flavors -dark, milk, or white-, which hides numerous in the interior small chocolates made at the maison, some dark chocolate with a fleur de sel caramel heart, and others of milk chocolate with a crunchy almond praline heart.

Focusing on the three shell chocolates of the consumer’s choice, the dark one is a Panama 72% designed by Perret in close collaboration with the Chocolaterie de l’Opéra and for which the Ritz Paris has exclusivity; the milk chocolate is a Tannéa 43% made with cocoa beans grown in Madagascar and produced by the Chocolaterie de l’Opéra, and the white chocolate is a Diapasson 33%, also produced by the Chocolaterie de l’Opéra, with hints of vanilla and a slightly sugary flavor.