Pierre Hermé (adapted)

Decadent chocolate macarons filled with rich Chuao chocolate ganache and accented with fleur de sel shards.
If you’re looking for a show-stopping macaron that leans into pure luxury, these Infiniment Chocolate Chuao Macarons deliver everything: deep cocoa intensity, velvety ganache, and a whisper of fleur de sel to tie it all together. Inspired by the refined world of Pierre Hermé, this recipe celebrates the complexity of Chuao chocolate, one of the most prized origins in the world 🌍.
The combination of crisp macaron shells, silky ganache, and delicate salty shards gives each bite layers of contrast—sweet, bitter, floral, and subtly salty, all in perfect balance. Whether you’re preparing a special occasion box or treating yourself to a weekend project, these macarons feel like a true pâtisserie moment at home.
Chuao chocolate brings an unmistakable depth—notes of red fruit, warm spices, and roasted cocoa. Paired with Guérande fleur de sel, the flavors open up beautifully, making each macaron taste more complex than the last.
The shells themselves are crafted with 100% cocoa paste, giving them a powerful chocolate aroma and a rich color without relying on cocoa powder. The carmine tint deepens the hue just enough to mimic the iconic appearance of Hermé’s creations.
These delicate shards tucked inside each macaron give a refined, textural surprise. The chocolate melts luxuriously, while the salt punctuates the sweetness. It’s a tiny detail that transforms the entire eating experience.
By chilling the chocolate thinly in a bag and breaking it while still enclosed, you get clean, elegant fragments ready for assembly—no mess, no fuss.
Achieving deeply flavored chocolate shells means working with melted cocoa paste and a stable Italian meringue. This method ensures:
Tapping the trays removes air bubbles, while a short rest helps prevent cracking during baking. The result is a shell that’s beautifully delicate yet holds its shape when filled.
This ganache is built using classic French technique—hot cream emulsified gradually into melted chocolate, followed by a final smooth blending with butter. The result is a silky, glossy, pipeable ganache that firms just enough in the fridge while staying soft inside the mature macaron.
Using an immersion blender ensures the emulsion is perfectly homogeneous, giving you that signature luxurious mouthfeel.
Assembly is where all the layers come to life: crisp shells, lush ganache, and the delicate salted chocolate center. Once assembled, the macarons must mature—a full 24 hours allows the moisture from the ganache to soften the shells just enough, creating the perfect texture contrast.
The transformation is magical: firm, crunchy shells become tender and chewy, allowing the chocolate notes to bloom.
If you adore chocolate and appreciate the art of French pastry, these Infiniment Chocolate Chuao Macarons will become a treasured addition to your repertoire. Indulgent, refined, and truly unforgettable.
Decadent chocolate macarons filled with rich Chuao chocolate ganache and accented with fleur de sel shards.

Age the egg whites for better stability.
Use high-quality chocolate for the best flavor.
Tap trays after piping to remove air bubbles.
Let macarons mature for 24 hours for optimal texture.
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Crush fleur de sel with a rolling pin between parchment paper.
Melt chopped chocolate to 45–50°C.
Mix in the crushed fleur de sel.
Spread thinly inside a plastic bag, flatten with weights, and chill for at least 3 hours.
Break into small shards while inside the bag. Store in fridge.
Melt cocoa paste to 45–50°C.
Sift powdered sugar and almond flour together.
Mix food coloring into 110 g egg whites and pour over the dry ingredients.
Boil water and granulated sugar to 118°C.
At 115°C, begin whipping the remaining 110 g egg whites to soft peaks.
Pour the hot syrup over the whipped whites, beating until 50°C.
Incorporate some meringue into melted cocoa paste, then fold into dry ingredients along with remaining cocoa paste.
Pipe 3.5 cm rounds on parchment-lined trays.
Tap trays to flatten slightly and dry shells at room temperature for 30 minutes.
Bake at 180°C for about 12 minutes, venting oven twice.
Melt chopped chocolate to 45–50°C.
Bring heavy cream to a boil.
Pour cream over chocolate in 3 additions, mixing from center outward.
Blend with immersion blender until smooth.
Add room temperature butter in pieces and blend again.
Cover with plastic wrap in contact with ganache and refrigerate for 2 hours.
Transfer to piping bag.
Flip half of the macaron shells.
Pipe ganache onto the flipped shells.
Place a chocolate shard in the center, add more ganache if needed.
Top with the remaining shells and press lightly.
Refrigerate macarons for 24 hours.
Remove from fridge 2 hours before serving.
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Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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