{"id":208233,"date":"2026-01-30T12:20:03","date_gmt":"2026-01-30T11:20:03","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2026\/01\/30\/valentines-day-marshmallow-bear-or-chocolate-heart-our-favourite-creations-to-declare-your-love-with-a-gourmet-touch\/"},"modified":"2026-01-30T12:21:58","modified_gmt":"2026-01-30T11:21:58","slug":"valentines-day-marshmallow-bear-or-chocolate-heart-our-favourite-creations-to-declare-your-love-with-a-gourmet-touch","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2026\/01\/30\/valentines-day-marshmallow-bear-or-chocolate-heart-our-favourite-creations-to-declare-your-love-with-a-gourmet-touch\/","title":{"rendered":"Valentine’s Day: marshmallow bear or chocolate heart? Our favourite creations to declare your love with a gourmet touch"},"content":{"rendered":"\n

On Valentine’s Day, chocolate is the discreet but precise language that expresses attention, shared pleasure and an assumed sense of indulgence. This year, 3 chocolate houses are signing creations designed as emotional gifts, to be offered to those who love the right taste and beautiful gestures. <\/strong><\/p>\n\n

The gift of chocolates for Valentine’s Day is not a conventional reflex when you choose pieces designed as genuine experiences. Behind a shiny shell or a delicately powdered heart, there’s an intention, a surprising texture, a flavor that lingers in the mouth. These delicacies speak of expertise, precision, and the gentle, almost physical rise that comes from well-crafted chocolate. Some of the world’s leading chocolate houses are turning Valentine’s Day into an occasion for culinary expression. Starting with Yannick All\u00e9no, for whom chocolate becomes a natural extension of the kitchen. Nina Metayer, as precise and subtle in her chocolate creations as she is in her pastry creations. As for Jean-Fran\u00e7ois Feuillette, his Ourson XL is absolutely irresistible! <\/p>\n\n

Yannick All\u00e9no, his Petits C\u0153urs<\/em> set the tone<\/h2>\n\n

At Yannick All\u00e9no, chocolate isn’t just sweet. It’s cooked. For Valentine’s Day 2026, the chef has created a collection in keeping with his approach: rigorous, sensory and profoundly gastronomic. Each piece plays on contrasts, between precise crispness, controlled melting and just-right creaminess.<\/strong> <\/p>\n\n

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The Petits C\u0153urs<\/em> set the tone<\/strong>. Beneath their apparent softness, they reveal a fine work of texture: crispy puffed rice, Tahitian vanilla caviar, delicate praline and Iranian pistachio with a measured creaminess. Two expressions of the same gesture, designed to respond to each other in the mouth. The sensation dear to the chef’s heart: pleasure comes as much from the chew as from the aroma.<\/strong> <\/p>\n\n

More daring, C\u0153ur de Bouleau<\/em><\/strong> plays a livelier score. 55% dark chocolate from Ecuador envelops a luminous candied lemon, awakened by yuzu zest. The acidity is frank but never aggressive, carried by the crispness of the puffed rice that structures the whole. A surprising and refreshing piece that deliberately moves away from the purely comforting. <\/p>\n\n

For the undecided – or the very greedy – the Duo d’amour<\/em> brings these two creations together in a box designed as a dialogue. An elegant way to say a lot, without overdoing it. <\/p>\n\n

\ud83d\udccd Practical info<\/strong>Les Chocolats de Yannick All\u00e9noAvailable from 9 to 22 February 2026<\/em>Corner Galeries Lafayette Gourmet<\/strong>Prices:– Petits C\u0153urs (8 pieces): \u20ac25 \/ 80 g– C\u0153ur de Bouleau: \u20ac19 \/ 60 g– Duo d’amour: \u20ac39<\/p>\n\n

Nina M\u00e9tayer, a flowery heart to share<\/h2>\n\n
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At Nina M\u00e9tayer, Valentine’s Day<\/strong> takes on floral and gourmet accents, inspired by French Polynesia and the encounters with producers that nourish her work. For 2026, the chef imagines chocolates as half-spoken declarations<\/strong>, delicate but frank, where sweetness blends with character. <\/p>\n\n

The C\u0153ur fleuri<\/strong> is the centerpiece of the collection. Beneath a 70% Santo Domingo dark chocolate<\/strong> shell, subtly powdered with bronze, lies a chocolate praline with buckwheat and almonds, punctuated with puffed rice. The bar is broken by hand, shared, and reveals a contrasting chew: the crispness of the grain, the roundness of the milk chocolate, and then that slight bitterness at the end that makes you want to come back for more. A delicacy conceived as a statement, both generous and nuanced. <\/p>\n\n

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More regressive, Petit c\u0153ur guimauve<\/strong> plays the tenderness card. The soft marshmallow, coated in a thin shell of dark chocolate, melts gently in the mouth. To be enjoyed by two or offered as a thoughtful, almost intimate gesture. <\/p>\n\n

“French Polynesia, the beautiful encounters, the passion of the producers and this joie de vivre…”<\/em> confides Nina M\u00e9tayer<\/em>, evoking the spirit of this collection fashioned in her La Rochelle chocolate factory.<\/p>\n\n

\ud83d\udccd Practical info<\/strong>Collection Saint-Valentin Nina M\u00e9tayer<\/a>Pre-order from January 30, 2026<\/em> on Delicatisserie.com In stores from February 4, 2026<\/em> Delivery by courier 7\/7 in Paris and surrounding areas Shipment to mainland France (excluding Corsica) via chocolat.ninametayer.comFree collection points :– Samaritaine, 9 rue de la Monnaie, Paris 1st<\/em>– Printemps du Go\u00fbt, Printemps Homme, 8\u1d49 \u00e9tage, 59 rue de Caumartin, Paris 9th<\/em>Prices: – C\u0153ur fleuri (approx. 190 g): \u20ac25– Box of 24 little marshmallow hearts (approx. 50 g): \u20ac16<\/p>\n\n

Jean-Fran\u00e7ois Feuillette<\/strong>, L\u00e9on l’Ourson<\/strong> la tendresse pralin\u00e9e XL version<\/h2>\n\n
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He looks wise, almost childlike, but make no mistake: the teddy bear <\/strong>imagined by Jean-Fran\u00e7ois Feuillette<\/strong> hides a real gourmet temperament! For Valentine’s Day, Feuillette has created a creation that plays on emotion and memory, without ever taking the easy way out. <\/p>\n\n

Beneath its delicately molded silhouette, the chocolate reveals a generous praline<\/strong>, worked with precision, where the hazelnut expresses itself with roundness. The fine, well-tempered shell cracks gently before giving way to a melting, comforting, almost enveloping texture<\/strong>. A far cry from mere decorative chocolate: here, every mouthful conveys the taste of a job well done, between pastry-making expertise and an assertive sweet tooth. A gift that expresses affection without words, ideal for those who love sincere sweets, to be savored slowly, for two or solo<\/strong>. <\/p>\n\n