Demonstration

Demonstrations are organized all day long.
You will be able to see how chocolate is tempered to make it shiny and tasty.

Besides chocolate samples available when you come in, you will also taste chocolates made just in front of you, during demonstration, but also Origin chocolates, revealing specific flavours dued to their production site.




Les étapes de fabrication d'un bonbon chocolaté

1. To make pralines, you need an empty mould, which should be shiny on the inside.
The temperature of the mould should preferably be between 20 and 25°.

2. You obviously also need chocolate.
The right temperature for the chocolate is:
- white chocolate: +/- 29 °C
- milk chocolate: between 30 and 31°C
- fondant chocolate: between 31 and 32°C
The chocolate must be tempered.
 

3. Fill the mould with chocolate.

4. Use a trembler to eliminate any air bubbles.

5. Turn over the mould. The excess chocolate will flow out.
The chocolate which remains stuck in the mould forms small shell.
Then leave it to cool in the refrigerator to 8 to 9°C.

6. Afterwards it is easy to remove the shells from the mould. The chocolate shrinks at around 10°C.

7. The small shells are ready to be filled.
The filling is praliné, made from grilled nuts and caramelised sugar.
Now fill the shells and leave them to set in the refrigerator.

8. Once the filling has set cover it with a little liquid chocolate.

9. Smooth it out and allow it to set.

10. Turn out.

11. Taste!