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Making chocolate is a bit of science and a lot of alchemy. Working with chocolate requires technical skill and meticulous attention to detail. It’s a long process to create a perfect chocolate: heated, tempered, molded, dried, dipped, dried again, decorated (this is over simplified but we don’t want to bore you).
After much toil at precise temperatures and multiple stages, a small slice of heaven is produced. We handcraft our chocolate in small batches for optimum control and ultimate taste.
We are classicists but we are not old-fashioned. Our assortment is very traditional, embracing ganache, hazelnuts and caramel for example, because they never go out of style. And like good fashion, we like to mix it up.
Dark chocolate is the star of our show, but if milk or white chocolate is a better fit for the recipe, then that is what we use. For instance, our COCONUT PAVES use a white chocolate ganache for the filling and then they are dipped in a dark couverture. Our PEANUT BUTTER PAVES are paired with milk chocolate ganache because it tastes better. (Of course we then dip it in dark chocolate for a little contrast). It’s a multi-chocolate approach.
The typical chocolate found in stores contains an awful lot of sugar; at least that’s how we feel. One of the reasons for this is that sugar acts as a preservative. In mass produced candy and chocolate, high sugar content helps it last many weeks on a shelf.
Well, one of the things that we strive to achieve is a chocolate that is not overly sweet. As you may have guessed, that means our chocolates won’t last forever. They taste best within the first two weeks and then their flavor mellows.
By storing chocolate in a cool, dry place, you can extend their flavor and shelf life. Should you choose to store in your refrigerator, wrap them in a tea towel and chocolate is sensitive and can absorb other odors. Remove one hour before serving as they are best eaten at room temperature.
Our ballotins are traditional French Boxes ﬁlled with loose chocolates and gently wrapped with a beautiful ribbon. Most chocolate in France is sold by weight and we apply the same principal here in order to give you a generously ﬁlled box.
4.5 oz = a little bit more than ¼ lb (approx. 7 pieces)
9 oz = a little bit more than ½ lb (approx. 14 pieces)
18 oz = more than 1 lb (approx. 28 pieces)
27 oz = more than 1½ lbs (approx. 42 pieces)