Macarons chocolat Pierre Hermé et Ladurée
Three chocolate macarons from Pierre Hermé and one from Ladurée.
The top two macarons are bitter chocolate macarons from Pierre Hermé, and I mean really bitter. Bitter chocolate macarons from Ladurée and Gérard Mulot are less bitter, more reasonable, and I prefer them. The top left one is the macarons version of the best chocolate cake in Paris: the Plénitude: www.flickr.com/photos/45436569@N00/394427086
It is more interesting than the top right macaron, because it contains a little caramel (almost unnoticeable) and very high percentage cocoa chocolate particles. But I find both too extreme for macarons. I prefer macarons that kind of melt inside the mouth, macarons that are mellow, not agressive.
The bottom left macaron is the star of the season at Ladurée; opera and baroque/classical music are their new themes for a few months, so you can find new pretty boxes:
Well, I care much more about the content of their boxes. This Red Diva macaron is full of chocolate, red fruits and spices. Its taste is very original, quite strong, quite good...but I felt like I did not really know what I was eating. I prefer to eat the chocolate-raspberry macaron from Gérard Mulot, and then the Java pepper macaron from Ladurée, which are both extraordinary and clearly defined, than to eat this ratatouille of flavors.
The bottom right macaron is the Passion Fruit - Chocolate macaron from Pierre Hermé, one of the most popular and rightly so.