Feature T e list continues, with each commandment
stringently affi rming the standards of quality that the Maison set and, indeed, achieve. It is not just the art of creating chocolate that is of the highest standard. T e ingredients are always of the fi nest quality and are sourced with care and attention. La Maison du Chocolat seeks out the most exclusive cacao plantations in Venezuela, Ecuador, the Caribbean, Africa and Madagascar to select the best cacao beans. Head chef Nicolas also travels out to these places when the opportunity arises in order to meet the producers and men who work on the plantations. From these journeys he can understand and appreciate the passion of the producers and translate their stories and their labour of love into each chocolate that he creates. From hazelnuts to spices and from fruits to cream, the Maison use only the fi nest raw materials for their products, making sure to personally visit the places from which they are sourced. T e love and passion of the Maison du Chocolat
“We have existed in the luxury chocolate market of France for more than 35 years and we benefi t from this longevity as opposed to our competitors. Most of the well-known French chocolatiers have worked at La Maison du Chocolat prior to starting their careers.” But it is not just the length of their time in the market that stands this company apart from others. It is also the rigour and precision involved in making the chocolates and pastries that they sell. “T e creation of a bonbon of chocolate consists of the exact nuance, which will awaken the great balance of chocolate on the palate from the fi rst to the last bite,”
Geoff roy explains. “It is the science of balancing fl avours that gives La Maison du Chocolat its signature taste.” And it is, indeed, a science. In fact, the chocolatiers even have a list of Ten Commandments to follow in order to maintain their exceptionally high standards. As Geoff roy lists them, it quickly becomes
apparent that these people are serious about chocolate! “T e enrobing of a good chocolate must be mahogany brown and slightly shiny,” he asserts. “T anks to a very thin layer of enrobing, a good chocolate bonbon should not crack, but melt in the mouth and should linger long on the palate...”
can be felt profoundly when speaking with Geoff roy but Waterfront still proposes one fi nal question, keen to hear his personal response. Why is chocolate so special? “To me,” he explains, “chocolate is primarily a childhood memory that returns through breakfast and hot chocolate. But it is also a festive product through moments like Easter and Christmas. Above all, it is a product that encourages sharing and generosity.”
For more information visit
www.lamaisonduchocolat.co.uk
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