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Chocolate, qui l'aime le suive
La Maison du Chocolat is not in the
habit of blowing its own trumpet, but it
likes to emphasize its insistence on
quality : "We make sure that all our
products can be traced. Because we are
all concerned about our health and the
future of the planet," explains Gilles
Marchal. The soya lecithin used by the
brand is thus guaranteed to be non-GM.
As for the cocoa, "We know where the
beans come from, who picks them and
how they are selected. That's
important," claims the creative
director. La Maison du Chocolat
celebrated its 30th anniversary and
since it joined the Colbert Committee
in 2000, it has become a real luxury
brand.
La Maison du Chocolat is not in the
habit of blowing its own trumpet, but it
likes to emphasize its insistence on
quality : "We make sure that all our
products can be traced. Because we are
all concerned about our health and the
future of the planet," explains Gilles
Marchal. The soya lecithin used by the
brand is thus guaranteed to be non-GM.
As for the cocoa, "We know where the
beans come from, who picks them and
how they are selected. That's
important," claims the creative
director. La Maison du Chocolat
celebrated its 30th anniversary and
since it joined the Colbert Committee
in 2000, it has become a real luxury
brand.
Chocolate-lovers, follow the cocoa bean
As is only natural for a leading brand, especially a chocolate-maker, particular attention is paid to raw materials, like caviar,
chocolate has a complex history. In collaboration with the chocolate giant, Valrhona, "Maison" selects its own crops helped
by its "cocoa diviners".
chocolate has a complex history. In collaboration with the chocolate giant, Valrhona, "Maison" selects its own crops helped
by its "cocoa diviners".
Cocoa beans differ according to the
country of production, in Mexico, for
example, they develop a stronger taste,
while those from Venezuela have more
aroma. Last year, the brand purchased an
entire "vintage crop" from Venezuela,
that was a real luxury. Since, like many
raw materials, coca beans have become
very expensive.
Food Lover's Companion: Cocoa Powder Both
chocolate and cocoa powder come from
cocoa beans that grow in pods on the
tropical Theobroma cocoa tree, which is
found in Southeast Asia,
country of production, in Mexico, for
example, they develop a stronger taste,
while those from Venezuela have more
aroma. Last year, the brand purchased an
entire "vintage crop" from Venezuela,
that was a real luxury. Since, like many
raw materials, coca beans have become
very expensive.
Food Lover's Companion: Cocoa Powder Both
chocolate and cocoa powder come from
cocoa beans that grow in pods on the
tropical Theobroma cocoa tree, which is
found in Southeast Asia,
Africa, Hawaii, Brazil and other South American countries. Once cocoa beans are fermented, dried, roasted and cracked, the
nibs are ground to extract about 75 % of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying
again, the hardened mass is ground into the powder known as unsweetened cocoa. The richer, darker Dutch cocoa has
undergone a treatment (known as the Ditch process) whereby it's treated with an alkali, which helps neutralize cocoa's
natural acidity.
nibs are ground to extract about 75 % of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying
again, the hardened mass is ground into the powder known as unsweetened cocoa. The richer, darker Dutch cocoa has
undergone a treatment (known as the Ditch process) whereby it's treated with an alkali, which helps neutralize cocoa's
natural acidity.