Published 29 / 04 / 2021 Reading time: 3 min
Looking a little closer, the multicolored collection of famous little domes is bound to catch the eye. Passing the threshold of the boutique, love at first sight continues by discovering the subtle marriages between chocolates and aromas thought out for a long time by the craftsman.
When I grow up…
“Since I was little… I have eaten and it seems to me that this is the most important when we do food jobs. I started my career with a cooking training, but at the time I did everything to avoid pastry courses. I worked in big houses, palaces where I was a receptionist or waiter or in the kitchen: I learned rigor.
My story with chocolate started a little later, when I started working for the Opéra chocolate factory. I was in a sales position but I had the opportunity to train myself with my customers, chocolate experts. Today I realized that I loved to cook but I am not made for the "shot": the slowness that allows and requires working with chocolate suits me perfectly. Bake at 37 ° and not one degree higher if necessary, correct the acidity… I take the time it takes for everything.
The recognition of the Club des Croqueurs de Chocolat in 2018 and 2019 encourages me in this direction: we can cut our hair in six to choose the right raw material, make a choice between vanilla from Tahiti or Madagascar ... we tell ourselves that the efforts were perceived and that we managed to give pleasure! "
What is a good chocolate to taste?
“I believe it is above all the one you can eat without hunger. But there is something for everyone. I offer about fifty different chocolates, each one has its favorites. There are some that I would stop but the primary goal in chocolate making and more generally in the kitchen, is to be attractive! I will add that since the beginning of the year, we have switched to natural dyes, which can only add to the quality of the product. "
Made in Roanne
“When we opened the chocolate factory, we made the choice to market our products in bag boxes made in the region. Then we said to ourselves that we had to go further. Today, the "Plaisirs Roannais" box includes saffron chocolates from the Forez plain, chocolates with praline flower from Charlieu, fruit jellies in wine from Domaine Sérol de la Côte Roannaise and a honey chocolate from my hives. Soon, I would like to combine Velay verbena with Marshmallow… ”
