Savor the Chocolate, Henri Le Roux's Signature Creation

Kouign-amann, meaning "butter cake" in Breton, is a traditional pastry from Brittany, the birthplace of Henri Le Roux. In January of last year, "Kouign-amann au C.B.S.", unveiled at Isetan's Salon du Chocolat, achieved an astonishing sales record of approximately 2,000 units per day. Its sales continued to climb, and it has now become one of Henri Le Roux's most popular items.


This year's "Salon du Chocolat" features the new "Kouign-amann au Caramel Chocolat", which encases an entire piece of caramel chocolate.


When one thinks of Henri Le Roux, many likely recall the salted butter caramel (C.B.S.). However, the foundation of the brand's creations lies in chocolate. The founder, Henri Le Roux, is often called the father of French chocolate and was a pioneer who introduced Swiss chocolate-making techniques, from a country leading in chocolate, to France.

The "Kouign-amann au Caramel Chocolat" boasts a luxurious flavor where the crisp, fragrant, butter-rich dough harmonizes exquisitely with Henri Le Roux's signature caramel chocolate. While delicious as is, lightly warming it in the oven allows the caramel inside to melt gently, creating an exceptional taste. The harmony of the fragrant dough and rich caramel chocolate that fills your mouth is truly superb.


This year, it's sure to be a crowd-pleaser, exuding an irresistible aroma at the bustling "Salon du Chocolat". Be sure to check out the "Kouign-amann au Caramel Chocolat", a testament to Henri Le Roux's skill as a chocolatier.

Kouign-amann au Caramel Chocolat

Price | 315 yen

*Limited sale at Salon du Chocolat, held at Isetan Shinjuku Main Store from Wednesday, January 22nd to Monday, January 27th.


Inquiries

0120-033-340

http://www.henri-leroux.com