all chocolate
"Savoy Truffle" - The Beatles
My dear readers,
In this period of advent when lights twinkle and hearts are filled with hope, we invite you to a captivating journey into the heart of the creaminess and heady aroma of chocolate. What would this end of the year be without the tender warmth of a piece of chocolate that blossoms on the tongue or the promise of sweet comfort that caresses our palates? 😋
This month, the Beatles’ song “Savoy Truffle” is a hymn to our sweet tooth, reminding us with a touch of humor that sweet pleasures, however irresistible, come with their share of mischief and surprises. She whispers it to us with spirit: our chosen delicacies say a lot about our inclinations, flirting sometimes with a charming irony in front of our small greedy weaknesses! 🍪
Without revealing all the secrets that this edition has to offer, you can expect to dive into the world of cocoa in all its forms. Crisp anecdotes, mystery-wrapped stories and finger-licking tastings – these are just a few of the experiences we’ll share. Chocolate, the undisputed star of the season, will be our guide for a delicious end to the year.
Enjoy reading, and that this edition brings you the same joy as a box of fine chocolates…
With Love,
Daniela 💗
a little history
Let’s dive into the pages of history, where chocolate was not just a treat, but an elixir of gods and kings. History begins at the heart of ancient civilizations in Central America.
The Mayans, in their temples wrapped by the jungle, and later the Aztecs, in their vast cities, celebrated chocolate – or rather the ‘xocoatl’, a bitter spicy drink – as an offering to the gods. It is said that the Aztec emperor Montezuma drank this potion to increase his vigor before entering his royal chambers, claiming that it was a powerful aphrodisiac! 🚀
When chocolate traveled across the oceans to reach European courts, it was welcomed as an exotic rarity, a luxury reserved for royalty and nobility. It then adorned itself with sugar and spices to become the warm, comforting drink that the nobles sipped during the holiday season, a precursor of our modern hot chocolate cups by the fire.
It was in the 19th century that chocolate took its solid form, the one we know and cherish today. In 1828, the Dutchman Coenraad van Houten revolutionized the world of chocolate with his cocoa press, making it accessible to all. And so, the first chocolate bars were born, ready to be chewed! 🍫
Advent calendars are a more recent tradition. First made of small paper doors hiding pious images, they have transformed to offer a daily window on a world of miniature chocolates, counting the days until Christmas with sweetness and anticipation.
And for a crispy anecdote, did you know that the first chocolate Santa Claus appeared in the windows of European confectioners at the end of the 19th century? These Santa figures, moulded in chocolate, brought joy and delight to children! 🎅🏼
While the history of chocolate is littered with master chocolatiers and exquisite creations from all over the world, I chose a gourmet journey of my daily life.
Of course, I could tell you about the prowess of houses such as La Maison du Chocolat, Pierre Hermé, or the legendary chocolate factory of Patrick Roger. However, I preferred to focus on three addresses that punctuate my Parisian walks: the Manufacture of Alain Ducasse, a true artisan workshop where cocoa is king; Les 3 Chocolats, nestled rue Saint Paul, where the harmony of Franco-French flavoursJapanese delights our taste buds; and finally, the recent opening of Valrhona in the Marais, a chocolate-themed setting that is committed to an eco-friendly approach.
the chocolate Alain Ducasse
Alain Ducasse is much more than a star chef: he is a real institution in the world of gastronomy. Born in 1956, he began his career in the Landes before rising quickly to the top of French and international cuisine. Its restaurants, scattered around the world, carry high the colors of French gastronomy. But in 2013, Ducasse reveals another facet of his talent with “La Manufacture du Chocolat”, in the 11th arrondissement of Paris.
This choice may surprise, but it has its roots in Ducasse’s childhood. Raised in the South-West, a region rich in delicacies, chocolate has always occupied a special place in its heart! ❤️
His ambition with La Manufacture? Reinventing chocolate, by taking the manufacturing process from scratch: roasting beans. Each piece of chocolate bears the Ducasse signature, a guarantee of excellence and know-how.
The 11th arrondissement Manufacture is just the beginning of Ducasse’s chocolate adventure. In view of the resounding success of this first company, other Manufactures opened their doors, notably in London and Tokyo.
As a retail and marketing professional, it is interesting to note Ducasse’s expansion strategy. The Manufacture is not only a place of production, it is also a brand with a strong identity and clear values. Ducasse has capitalized on its name and expertise to create a high-end product, while making it accessible through a carefully chosen distribution.
Unique, Why?
The Manufacture d’Alain Ducasse is distinguished by its authentic approach and commitment to producing chocolate in the purest way. Each tablet is a reflection of a terroir, a bean and a know-how that are unfortunately lost elsewhere. Here, chocolate is a story of love, passion and excellence, where every step is carried out with meticulous attention to detail and respect for the star ingredient: cocoa.
What I like:
In addition to the undeniable quality of chocolate, what appeals to Ducasse is the overall experience. The Manufacture, with its exposed machines and chic industrial décor, is an invitation to a sensory journey. The intoxicating smell of roasted cocoa beans, the sight of chocolate makers at work, and of course, the unmatched taste of creations. It’s far from a simple shop: it is a total immersion in the fascinating world of chocolate, guided by one of the greatest chefs in the world.
les 3 chocolats
📸 : by Les Trois Chocolats
In the heart of Paris, rue Saint-Paul, a discreet façade invites passers-by to discover a sweet chapter of Japanese history. Les 3 Chocolats, created by Emiko Sano, is a reflection of a family tradition that finds its roots in the wonder of a young apprentice cook from Tokyo before discovering chocolate truffles. This passion, born more than a century ago, pushed Gensaku Sano to a bold journey to Europe, sowing the seeds of an adventure that would flourish through generations.
From the founding chocolate factory in Hakata to the vibrant French capital, the Sano family’s story is a gastronomic epic, marked by perseverance and innovation. When Emiko took over the family torch, she brought with her the dreams and legacy of her grandfather and father, fusing the delicacy of her heritage with the elegance of the French chocolate factory ! 🇫🇷
Les 3 Chocolats is not just a shop, it is a place of taste memory where each piece tells the story of a grandfather who valued every cocoa bean as a treasure, of a father who traveled thousands of kilometers to perfect his art, and a girl who today weaves those memories into every piece of chocolate you taste.
As soon as you cross the threshold of the “3 Chocolats”, you are greeted by a zen atmosphere that echoes the serenity of the gardens of Kyoto, while the showcase, worthy of the most beautiful pastry shops in Paris, awakens your senses. The attentive and knowledgeable staff will guide you through a personalized tasting, where each chocolate is a discovery and each flavor tells a story! 🤗
Unique, why?
What distinguishes the 3 Chocolats is their innovative approach to chocolate. Here, traditional flavours meet bold innovations such as yuzu, matcha or black sesame. Each piece is crafted with a dedication to craftsmanship and careful attention to the balance of flavors, offering a unique and memorable taste experience.
What I like:
What I admire most about Les 3 Chocolats is their ability to constantly reinvent the chocolate repertoire. Whether through their creative workshops or seasonal limited editions, they manage to marry the best of both cultures in creations that are true works of art. It is a place where every visit is an adventure, a new chapter in a story of gluttony that just needs to be explored.
the alchemy of cocoa
📸 : by Valrhona
In the historical maze of the Marais, Valrhona has opened a sanctuary dedicated to chocolate, where environmental commitment and tradition meet to write a new page of their history. This renowned company, famous for its exceptional chocolates and its dedication to quality, now offers in Paris a space where eco-responsibility is as important as the gourmet! 😋
The experience at Valrhona is a complete immersion in the world of chocolate, starting at a tasting table where chocolate cuvées are decoded and appreciated like the greatest wines. Visitors are invited to become taste explorers, guided by chocolate experts who combine complex aromas with specific needs, all in an environment designed with ecological awareness. The shop is a tribute to sustainability, from the careful selection of beans to the protection offered by micro-perforated grates that recall pastry craftsmanship while minimizing the impact on the environment! 🌱
Unique, Why?
Valrhona rue des Archives is unique not only for its ‘cellar aux fèves’, a library of chocolates where each variety is kept in silos of glass and stainless steel, but also for its commitment to preserving quality while respecting the planet. Each silo is a capsule of conservation, ensuring freshness without compromising ethics.
In addition, the alcohol-free bar offers an innovative drinks menu, developed in collaboration with a renowned barista and mixologist, highlighting the importance of knowledge and skills transfer.
What I like:
The new Valrhona boutique, beyond its fascinating range of chocolates, shines with its deep commitment to eco-responsibility and innovation. Here, every choice, from the design of the storage silos to the selection of ingredients, is imbued with environmental awareness. This respectful approach reflects a modern vision of the chocolate maker’s profession, where the pleasure of tasting is intimately linked to the preservation of our planet. The ‘Chefs’ Scene is enriched by this experience, inviting young talents to express their art, Offering visitors a dynamic glimpse into the creativity and excellence of pastry, it is this fusion of traditional craftsmanship and ecological responsibility that makes visiting Valrhona not only delightful but also inspiring.
Amaury Guichon: Virtuoso of the Chocolate in the Digital Age
In the sparkling world of contemporary pastry, Amaury Guichon has established himself as a viral sensation, captivating millions of internet users with his chocolate masterpieces. Although many of his admirers never had the pleasure of actually savoring his creations, his art is enjoyed through screens, giving rise to a global fascination for a pastry chef who has made chocolate a modern-day celebrity.
Chocolate is a powerful vector of experiences, transcending its role as a simple confectionery to become an expression of art, luxury and storytelling! 💫
We saw chocolate transform into a sensory journey at Alain Ducasse, where cocoa is processed with artisan precision. At Les 3 Chocolats, culinary frontiers are redefined, merging French craftsmanship with Japanese influences for new creations. Valrhona, in its space of the Marais, invites us to reflect on eco-responsibility, demonstrating how chocolate can be both a delight and a commitment to the planet ! 🌱🍫
In the same vein of excellence and pursuit of unique experiences, Louis Vuitton shows us that experience can evolve and enrich itself beyond its origins. The inauguration of LV Dream* last December, with its café and chocolate shop, marks a turning point for the Maison, which has long been synonymous with luxury leather goods. This transition from the art of creating iconic bags to the art of crafting exceptional chocolates is a demonstration of Louis Vuitton’s ability to create universes where every detail is thought to awaken the senses. Maxime Frédéric’s creations, presented in a space where industrial and natural coexist, reflect this quest for excellence and innovation.
In literature, as shown in “Chocolate” by Joanne Harris, “Charlie and the Chocolaterie,” and even the polar ” La mafia du chocolat” by Gabrielle Zevin, chocolate becomes a central character, a silent narrator who guides through stories of transformation and wonder. It is no longer just a pleasure of taste, but a narrative medium, a canvas on which stories of passion, innovation and magic are painted ! ✨💗
At the end of this year, I invite you to contemplate chocolate through a new lens: a link between tradition and luxury, between culinary art and literature. Whether in an ephemeral café overlooking the Seine or in the cozy corner of your living room, each piece of chocolate reminds you of the richness and depth of these worlds that meet.
Happy holidays, and may the spirit of chocolate – rich, deep and always surprising – accompany you in each of your discoveries.
* https://eu.louisvuitton.com/eng-e1/magazine/articles/lv-dream