While at the Salon du Chocolat in 2010, I was giddy—not only
because I was on a sugar high—but because I got to meet my chocolate idol in person.
And
then right before I left Paris in early 2011, I sat and visited with Chloé at her
short-lived salon in the Marais and heard her discuss the finer points of developing and
appreciating this “food of the gods.”
Since then, Chloé shuttered her salon and has been circling
the globe (or at least South America), visiting cacao plantations and chocolate
manufactures (pesky little job obligations). She’s also offering tours via
Localers.com, and I recently had the opportunity to “talk” with her about chocolate
in Paris.
An American is going to Paris for the first time. Who are some don’t-miss chocolatiers they should visit?
First on the list would be Patrick Roger because he’s an artist.
He uses chocolate to express his creativity. His shops also reflect this
creativity—hey are like small universes, decorated with elaborate chocolate
sculptures. Entering one of his shops is like stepping into Alice in
Wonderland. He produces his own marzipan, praline, and jams. The ingredients
all come from his country farm.
Another chocolatier not to be missed is Pierre Hermé who
goes by the nickname: “Picasso of Patisserie.” His whole approach to chocolate making is unique. He approaches
it like one does a cake—with each layer of the structure he adds a different
aroma. His combination of flavors
is so original.
I know you’re a purist, but what are some of your personal
favorite bonbons?
I like a plain ganache, but the chocolate needs to be top
quality. I also like a plain praline bar made with top quality nuts.
What’s your guilty pleasure in Paris?
I love to go to the cheese shops. Goat’s cheese
with pain Poilâne is my guilty pleasure.
You offer tours in Paris. Tell us a little about them.
I start my tour with an informal class where I explain how
chocolate is made: how it can vary in quality, how to identify good quality
with your eye, and lastly the sort of things to look out for when you taste
chocolate. What I bring to this is
my expertise and most importantly my enthusiasm, which I would say is
infectious!
When we visit the chocolate shops, you will be invited to
try and spot the difference between a chocolate, praline, or hazelnut. Spotting
the quality of a chocolate will also be a skill I am keen to teach; participants
should be able to tell if the chocolate has been frozen for instance. My aim is
to change the way people think about chocolate. Generally people don’t think
about what they are buying; with me, they cross a line. After a tour they
should pay attention to what they are buying,
I enjoy Paris when I approach the city like a tourist. I
love a good quality dark chocolate. I think eating good food that makes you
happy is so important!
Moving beyond the boundaries of Paris, what nation are you
most excited about right now, in terms of cacao production and/or chocolate bar
production?
Countries that are waking up to new methods of producing are
most notably Peru, Brazil and Mexico. There has been a dramatic change in the
quality of bean and fine chocolate coming from these countries.
The United States is at the forefront of bean to bar
production. Small independent producers are making chocolate of outstanding
quality: Rouge, Patrick, Dandelion, are just a few examples.
Curious about taking a tour with Chloé? Learn a little more at Localers.com.
I really enjoyed meeting her at your book signing! Glad my appreciation for Patrick Roger is well-founded :) Thanks for the interview!
ReplyDeleteAhhh Pierre Herme ... I remember it well.
ReplyDeleteThe chocolate in Buenos Aires is a pale imitation of anything you get in France or the US or anywhere really. I wish she could teach them a thing or two ..
Mmmmmmm chocolate
ReplyDeleteI love French Chocolate in general, especially what you get in Paris. It is far superior to anything else I have tasted.
ReplyDeleteThe world of vaporizers can be easy and fun if only you would enter it.
ReplyDeleteWhile you should not smoke marijuana regularly, you can save
your health by knowing that its grown organically in safe soil and using a Vaporizer instead of a smoking device.
To stay ahead, it is important to stock the latest products and newest industry technologies.
The world of vaporizers can be easy and fun if only you would enter it.
ReplyDeleteUsing distilled water in the tank rather than mineral - filled tap water.
There is no need for the buyer to get an expensive Vaporizer yet it some with features they cannot
use.
Тhank yοu for shаring your info. I really аρρгeciаte your
ReplyDeleteeffоrts anԁ I ωill be waiting for
youг furtheг ωrite ups thanκs once
аgain.
Also visіt my webpagе ... SEOPressor V5