YUM-my. Founder Robert Linxe opened the first Maison du Chocolat in Paris in 1977 and since then it just keeps getting better. Watching Pascal Le Gac, the Creator at this artisan chocolatier, boil creme fraiche with lemon zest and turn it into ganache is unlike any other experience. And what makes them stand apart from every other possible luxury chocolate house are specific offerings - a holiday buche, a Cambello Box of chocolate bubbles with Champagne Taillevent Brut (where most other champagne chocolates are actually done with cognac) and the occasional fun seasonal offering, a holiday wooden ornament, filled with what else, truffles.

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