La Maison du Chocolat has released "Esprit Salé" (15 pieces/3,500 yen), a collection of five recipes combining chocolate and vegetables. The release date is scheduled for May 29th.

This time, the brand's chocolatier, Nicolas Cloiseau, has created chocolates that are more like a dish than a dessert. The combination of chocolate and vegetables is not a clashing one, but rather brings out the new appeal of chocolate that sets it apart from simple sweets.

The "Ganache Poitblon Rouge," made with red pepper compote, is a dark ganache characterized by a flavor somewhere between fruit and vegetable. The chocolate is exquisitely accented with red chili peppers. The "Ganache Onion Caramelized" uses onion. The creamy milk chocolate brings out the sweet and sour flavor of the onion. Figs soaked in balsamic vinegar further enhance the exquisite balance of sweetness and saltiness.

Other items in the lineup include "Praline Noisette aux Cep" made with ceps mushrooms, "Praline Olive Noir" with elegant notes of olives, and "Ganache Sel de Guérande" combining chocolate and Guérande salt. Available at the brand's online shop, Marunouchi store, Aoyama store, Matsuya Ginza store, Roppongi Hills store, and Umeda Hankyu store.

Also scheduled for release in July is "Macaron Poivron Framboise" (300 yen), an all-red macaron made with raspberries, red paprika, and red chili peppers. Following the accent of red chili pepper, the sweet and sour aroma of raspberries and the fruity flavor of paprika spread.