The celebrated French pastry chef lends his midas touch to the traditional mooncake
Pierre Hermé is the undisputed master of macarons (sorry, Ladurée). For the Mid-Autumn season, he has turned his attention to reinventing the mooncake, swapping the traditional lotus paste filling for the most decadent ingredient of all — chocolate. Purists might baulk at the idea of relinquishing their double egg-yolk creations, but for the unabashed chocolate lover, Hermé's cocoa-rich inventions will hit the sweet spot.
The mooncakes come in two flavours. The first, dubbed ‘Mooncake Plénitude’, is one of contrasts, featuring a dark chocolate body harbouring a sweet 'yolk' make of caramel. ‘Mooncake Ouvre-Toi', on the other hand, takes after PierreHermé’s signature bonbon de chocolat, marrying praline with sesame nougatine. Needless to say, only pure origin Mexican dark chocolate is used to make the mooncakes.
The mooncakes are presented in luxury gift boxes that come in three vibrant colours and will be available at PierreHermé boutiques in Hong Kong from mid-August.