Macaron - Chocolate

Dark, Intense, and Unapologetically Chocolate.

Boulangerie Christophe's Chocolate Macaron is for those who take chocolate seriously. Two deep dark chocolate almond shells — crisp on the outside, soft and chewy within — sandwiched with a pure 70% dark chocolate ganache that is intensely bittersweet, silky, and deeply satisfying. No distractions. No additions. Just chocolate, done perfectly.

The Almond Shells

Made using the Italian meringue method — finely ground almond flour, powdered sugar, and a generous amount of high-quality cocoa powder folded into a glossy meringue of hot sugar syrup and egg whites. Each shell is piped to an exact diameter, rested until a skin forms, and baked until the signature ruffled foot develops. The shells are a deep, rich dark brown — the color of fine dark chocolate — and aged for 24 hours after assembly to reach their ideal chewy, yielding texture.

The Dark Chocolate Ganache

A pure, classic ganache — 70% dark chocolate and warm heavy cream combined until perfectly smooth and emulsified, then finished with European-style butter for a silky, glossy texture. The result is a filling that is intensely chocolatey, slightly bitter, and deeply rich — with a clean, long finish that lingers on the palate. Nothing added, nothing hidden. Just the pure flavor of exceptional dark chocolate.

Pure Ingredients

• Finely ground almond flour, powdered sugar, cocoa powder, egg whites, sugar (shells)
• 70% dark chocolate, heavy cream, European-style butter (dark chocolate ganache)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a double espresso, a glass of aged Burgundy, or a dram of single malt Scotch.