We have arrived at The Chocolate Academy.
Getting a special private chocolate demo from MOF Serge Granger
At Or Noir Lab, they can develop your own brand of chocolate specific to your taste and only for your company.
Jean Jacques explaining where they source their beans.
Here you can start to develop your own preference by tasting the base line chocoolates from different regions of the world.
L’Eclair De Genie by Christophe Adam
On our third day of Paris, my good friends gave to me, a tour to Patrick Roger.
(Now read it again in your head to 12 days of Christmas.)
Orange slices ready to be enrobed.
Some of these chocolates haven’t even hit the stores yet
A 50kg tempering machine just for Patrick to play around to make his sculptures
A picture with the man himself
An enrobing line. I need one of those for Shoko Chocolates.
He even produces his own honey for his chocolates
Bye for now.
Our second Patrick Roger shop.
Great Croissant. Voted 3rd best!
We got lost looking for a cookbook store and ended up walking through the louvre.
Our dinner at Au Pied Du Cochon. Unfortunately, this restaurant is not as good as the one in Montreal.
Today is the first day of the competition, our second day in Paris, everyone is sleepy, tired, and jet lagged.
My pass for the week. I’m representing Shoko at the International scene.
The reason why we were there, to guide him to move his showpiece.
Roaming the streets of Paris at night.
Our second time at a Maison Georges Larnicol
Entirely out of chocolate