“ WE WANT TO BE AT THE TOP OF THE GASTRONOMIC WORLD – MAKING FINE CHOCOLATE IS AN ART”
Fast forward to today and Neuhaus’s maître
chocolatiers still create chocolates – many of which are given as gifts – one by one, entirely by hand. Meanwhile, the company also uses modern technology, where appropriate, which is personally overseen and hand-finished. Their latest idea is the café concept, with Neuhaus cafés in Japan, China and Belgium. “We want to be at the top of the gastronomic
world,” says Jos. “Some of our recipes go back to 1937, some are developed in line with new tastes and techniques, so it’s an amazing combination. These things make our chocolates special.” One of the key factors, he adds, is temperature control, which ensures quality and preserves flavour. “Tiny cracks that you can only see under a microscope can destroy these things,” says Jos. “Making fine chocolate is an art.” And it’s an art that staff take incredibly
seriously. Take one employee known as Olivier. He was just 12 years old when he decided to devote his life to making chocolates, and today he is a Neuhaus maître chocolatier. “I’m immersed in it,” says Olivier. “I’ve become acquainted with using the world’s finest ingredients – almonds from Portugal, sugar from Belgium.” And the process becomes instinctive. “Our maîtres chocolatiers don’t need any measuring
TASTE 409
instruments,” says Jos. “They feel the exact weights and temperatures, the way they should be.”
BOXING CLEVER
Neuhaus has been a part of several world-class collaborations. These include the When the Haute Pâtisserie joins Neuhaus collection with nine renowned pastry chefs, and the When Neuhaus meets Single Malt Whisky collection with the influential restaurant guide, Gault & Millau. “All of our chocolates must have harmony
and be gastronomically justified,” says Jos. “Some ingredients that you’d never have thought would work really do – but we’re not making chocolates just to be unusual. We’re developing
the finest collections, which are fantastically innovative and delicious.” Neuhaus also offers a range of corporate gift solutions to supply company events, or for sending to business contacts or staff. Companies are able to personalise each gift box, which can be delivered worldwide. Catering for everyone from royalty to people
looking for a special gift or treat, Neuhaus welcomes a creative approach while continuing to draw from expertise they’ve honed over a century. For all of the company’s skilled processes and inventive ideas, it has one, simple aim at its heart. As Jos says, the giving, receiving and devouring of chocolate is all about making people happy.
www.neuhaus.be
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