La Maison Du Chocolat



Ah, mon Dieu! C’est magnifique! Just yesterday I wrote a post about making truffles with a soft center. I somewhat crypticly mentioned that there are other types of ganache, as well.

In this video from La Maison du Chocolat, you can see how they make a slab of ganache behind the scenes at one of the best chocolataries in France. http://www.lamaisonduchocolat.com/en/

I just want to point out that, although the kitchen looks big and industrial, and there are a lot of machines helping to do the work, making the chocolates is still very much a hands on process.

Also note that, aside from the flambe for flavouring, the ingredients are simple. Chocolate and cream. This is why I stress using the best quality chocolate you can get your hands on, and using fresh cream.

I once found myself in line at the local grocery store behind the owner of a local chocolate shop. I had learned from a former employee that they used Merckens chocolate flavoured candy coating instead of real chocolate. I therefore wasn’t surprised to see her cart loaded up with cans of evaporated milk.

 The result? Grey imitation chocolate that tastes too sweet and has a gritty mouth feel. What a shame.

2 Responses to “La Maison Du Chocolat”

  1. May 19, 2008 at 2:37 pm

    What a great kitchen. I have machine envy now! I’m jealous. And, his chocolates are some of the best.

    It’s funny, in caramel making a lot of people skimp on using the best ingredients; even more frequently than in chocolate making. A lot of people use condensed milk or milk powder of some sort, and almost all use corn syrup. Agave nectar all the way!

  2. 2 Jen
    May 30, 2008 at 1:35 pm

    Well I don’t speak French but I definitely like watching the video… I think my favorite part was when the poured the chocolate out and it covered that entire huge table…

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