Neuhaus’s Chocolate Collaboration

James T Murray

Take a trip around the world via chef-inspired sweets.

Belgian chocolatier Neuhaus enlisted nine pastry chefs from nine countries to produce a praline assortment, appropriately dubbed Haute Pâtisserie. Concocted by pâtissiers including New York’s Dominique Ansel (whose oven birthed the original Cronut) and Spain’s Oriol Balaguer (an El Bulli alum), the candies in the green-and-gold box (pictured) each evoke their creator’s life or favorite dessert. Ansel’s confection, for example, is a milk-chocolate ganache with peanuts and caramel; it reminds him of his childhood. $45; neuhauschocolates.com.