Pralines and chocolates can be purchased from pre-assembled boxes (either from the general line or from special collections) or é la carte. Most cost $57 per pound—about 30 pralines—with no minimum per order. Customers can choose their own gift box, such as this chocolate brown leather number.
Chocolate show room
Though the Belgian company has had a presence in New York for a while now, the new Madison Avenue location is their flagship: an everything-on-display, chandelier-lit, part-store-part-museum temple to Old World chocolate. The chocolates themselves are still in made in Belgium and shipped over to the U.S.
Sharing the chocolate love
One staffer, who has worked with the company for four years, explained why he loves his work: "it's one of the few jobs that's solely based on making people happy."
One of Neuhaus's specialties is gianduja, the chocolate-hazelnut paste that puts Nutella to shame. The Millionaire combines gianduja with puffed rice and coats the filling in chocolate.
One of the older products in the Neuhaus line, the Astrid dates to 1937. It's pure gianduja coated in a thin sugar glaze.
Neuhaus offers special and seasonal collections in gift boxes. The Lady Chefs collection brings together pralines designed for Neuhaus by celebrated European female chefs.
Another Neuhaus specialty, still made by hand. The nougatines are another expression of the friendly relationship between chocolate and nuts.
The actual nougatine is a sheet of toffee-like candy (a blend of nuts and sugar) that's cut into squares, folded into little purses, filled with a flavored cream, and coated in chocolate.
Filling flavors include raspberry, chocolate ganache, vanilla, and hazelnut.
Specially made for the Madison Avenue location: a half dollar-sized disk of dark chocolate with a soft praline filling.
Manons and more
Manons are Neuhaus's chocolates filled with praline cream. They're joined here by the Criollo, a solid dark chocolate (bottom left), the Passion Amande with caramelized almonds and gianduja (top middle), and a Cornet Doré of pure gianduja (bottom right).
More ganache and pralines
These small truffle-like chocolates are filled with praline or ganache, then topped with little crumbs of chocolate, nuts, or sugar.
A corner of the store is houses artifacts from Neuhaus's history. Take, for example, this old school mold...
...to make the chocolate lobster, of course!
You can't actually purchase these bars at the store, but you can take a gander at these charming old molds.