YOUR chocolate GIFTS
A desire to share my passion for chocolate
I like to describe myself as a true chocolate lover, because that’s really what I am! Just like any passionate person, I want to share my experiences and my expertise with other professionals and chocolate enthusiasts.
Being a chocolate maker and confectioner is a truly technical and captivating job. One must work with chocolate very methodically and precisely. I feel very lucky to be able to exchange with other professionals and passionate people.
I would like to use this blog to discuss techniques, technologies, suppliers, ingredients, processes, or products… And thus create some kind of framework for any good chocolatier! I would also like to address other topics with you such as current events, the history of chocolate, important men and women in the chocolate industry… In other words, anything that might be of interest to chocolate enthusiasts and professionals.
If you have any questions or comments, feel free to post a message on the following social media platforms: Facebook, LinkedIn, Instagram! I would be happy to answer them. If there is a particular topic you would like me to address, please let me know. I am always interested in new ideas.
Discovering a universe and helping others come into it
Like any other serious chocolate lover, I am “eternally unsatisfied”. I always try to understand the why, the how… When you really like something, you get a bit obsessed with it. I like to organize, structure, categorize and optimize my recipes. I find challenges to be very interesting: they motivate me and maintain my interest in chocolate and the trade of chocolate making!
I hope to share my passion with newcomers and curious people who want to learn more about chocolate and its different facets. I am convinced that anyone can get excited about chocolate with the right information and the right methodologies. This may even lead to creating a vocation or a passion. I also take great pleasure in sharing, discussing and exchanging with other professionals and passionate people in this field. I always try to be objective in my judgments and my comments. I am well aware that we are always influenced by our culture, our history, our background, our tastes and our personal and professional experiences. In my opinion, this is what gives value to the shared experiences and exchanges.
My statement regarding conflicts of interest…
I would like to be sincere, straightforward and transparent in my approach. I am a member of the Tradition gourmande association, which you can access at www.tradition-gourmande.fr . This association promotes and defends the traditional know-how in different trades related to confectionery. It also aims to promote tradition, taste, skills and artisans in the field of confectionery: bakers, ice-cream makers, pastry makers and of course, chocolate makers! My only objective is to preserve and maintain the chocolate trade by helping fellow chocolate makers.
I want to make it clear here that I haven’t signed any contract with any supplier or brand. I may occasionally collaborate with some raw material suppliers (I currently work closely with Domori and Agrimontana – a high-end couverturier and confectioner) or other professionals. I don’t intend to use this blog to promote any brand of machines, ingredients or raw materials. I will focus on the different stakeholders in the chocolate world if they seem relevant to me. I will only use my personal experience and opinion when I publish my articles. You are free to form your own opinion on the products and techniques we will discuss.