Le travail de la fève

The craft chocolate making

“I am a chocolate maker, from the cacao bean to the chocolate bar”

Elsa chocolate maker, hand work of cocoa beans

 

The chocolate maker produces chocolate from the cacao bean.

The chocolatier buys chocolate couverture to transform it into pralines and ganaches, or other chocolate candies.
To produce chocolate from the cacao bean in an artisanal way , it requires a lot of time , know-how and passion for the original product.
Here are the main steps I follow to make my chocolate, which ends with molding it into delicious bars, carracks or pralines that you can find in the shop !

 

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AFTER TEMPERING AND MOLDING...

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Elsa's cacaos

Cocoa tree plantation

 

The main cocoa production areas are located around the equatorial line, between latitudes 20° north and 20° south : this is what we call the “ cocoa belt ”.

I chose three "signature" cocoa origins with contrasting aromatic profiles , in order to show how the taste and aromas of a chocolate, just like wine, are closely linked to its geographical origin.

Thus, we can speak of terroir for cocoa. And even if similarities can be found between countries in the same geographical area, here is what further determines the characteristics of each cocoa:

  • the original plantation and its natural environment
  • the fermentation process

To source my beans, I work with several suppliers who share my values ​​and meet my selection criteria:

  • High quality cocoa sourcers
  • Fermentation experts
  • Transparency and traceability on the origin of the beans, the management of the plantations, the fermentation and drying process
  • Assurance of dignified working conditions and a fair price paid to farmers
  • Offers from diversified origins
  • Good professional relationship
  • Shared work ethic values