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A “dancing” edible robot is a hit at Louis Vuitton’s first chocolate shop in the US.
When it comes to the sweet treats at Louis Vuitton’s new chocolate shop in New York, pastry chef Maxime Frédéric can’t help but pick his favorites, according to Robb Report.
Frédéric says that while cocoa samples from Madagascar, Peru, and Sao Tome all have their merits, he’s especially fond of the Dominican Republic’s supplier. The small reserve and cocoa farm produces such “magical” flavors that he says he could choose it from “a thousand chocolates” in a blind taste test, thanks to its character and distinctly intense profile: dark, bitter, raw, earthy, and coffee-like.
Louis Vuitton’s Le Chocolat Maxime Frédéric recently opened its first US location in the French brand’s newest Manhattan flagship store. The five-story retail and exhibition space is the house’s largest US boutique and the first in the country to house a Vuitton café and chocolatier.
It serves confections handmade in Paris by a team of 40 people who use milk, butter, eggs, and nuts from small farms and suppliers across France. Many of its chocolates are intricately decorated with Vuitton signatures—a four-pointed star, a four-petal flower, and the initials LV—and the chocolate bars are stamped with a Damier Ebène checkerboard print.
But Frédéric’s true masterpiece is the $350 Vivienne sur Malle, as delightful as it is whimsical, featuring the brand’s mascot “pirouetted” on a miniature LV body. The whimsical creation was inspired by the house’s craftsmen, its heritage in watchmaking and chest-making, and the Vivienne music box. It took three months of trial and error and hundreds of iterations to get the size and shape just right.
Each Vivienne takes over three hours to assemble, and the finished piece weighs around two and a half pounds. “It’s funny because when people see it, they don’t realize it can turn,” says Maxime Frédéric. “It’s only when you turn the key that the magic happens.”