Thanks to all of you who joined us for this very interesting visit of Chocolaterie du Rhone. Kids were really looking forward to eating chocolate, while adults were (pretending to be ?) mostly interested in the manufacturing process. But when the chocolatier opened us the door of their cuisine… the wonderfull smell melted us all back into kids. Did you notice ? We were all smiling like kids in front of the biggest Christmas tree ever and refraining ourself to jump mouth wide open on that huge melted chocolate pot ;-)
The chocolatier was really nice, enthousiastic and willing to share his knowledge. Did you know that:
- out of the three main varieties of cacao beans used in chocolate - Criollo, Forastero and Trinitario - Criollo is the rarest and most expensive on the market
- the pods grow directly on the plant trunk and contain 30 – 50 beans
- after drying, the beans are roasted, graded, and ground. This gives the chocolate liquor, containing cocoa butter and cocoa powder. The butter is almost tasteless, but pure cocoa powder really bitter
- white chocolate contains no cocoa powder but cocoa butter, sugar, milk and vanilla
- the temperature at which chocolate is melt is really finely tuned and varies in function of the type of chocolate and future use. Chocolate is melt, than poured on a huge marble table and gently stirred until thickening indicates the adequate temperature
- chocolate should not be stored in the fridge but in a cool (19C) and above all dry place ?
We have seen:
- how to “table” chocolate: just imagine 10kg of melted chocolate poured on a table in front of you… I could have jumped in it !
- how stuffing is prepared and cut in various shapes
- how chocolate cover are added on stuffing
- some amazing chocolate sculptures: a 5kg chocolate eagle, a baby trolley, a mask, a Burbery’s like chocolate handbag, flowers, chains, etc…
But culture was not all. We also had the great opportunity to visit the Ali Baba’s sanctuary and taste some of the so many varieties of chocolates stored in the cooled room:
- the raspberry stuffed chocolate the chocolatier has presented at “best Geneva chocolatier” competition
- almond stuffed chocolate
- salted cream and peanuts stuffed chocolate
- exotic pepper stuffed chocolate
- cumin stuffed chocolate
- flowers essence perfumed chocolate
- truffles and, last but not least
- 99.8% pure cocoa paste…. that wasn’t the best one for sure, but an experience to be remembered!
For all that, we had a really great time. And I think than no one left without buying some more chocolates to bring home. This says all !
If you hadn’t got the chance to join us but would like to order 1st quality chocolate, visit their shop or http://www.du-rhone.ch/
Global Forums > Reviews of Member Activities > Chocolate addicts paradise land
Only members can see names and photos
Chocolate addicts paradise land
May 19, 2007 @ 00:37
The text you are quoting:
Thanks to all of you who joined us for this very interesting visit of Chocolaterie du Rhone. Kids were really looking forward to eating chocolate, while adults were (pretending to be ?) mostly interested in the manufacturing process. But when the chocolatier opened us the door of their cuisine… the wonderfull smell melted us all back into kids. Did you notice ? We were all smiling like kids in front of the biggest Christmas tree ever and refraining ourself to jump mouth wide open on that huge melted chocolate pot ;-)
The chocolatier was really nice, enthousiastic and willing to share his knowledge. Did you know that:
- out of the three main varieties of cacao beans used in chocolate - Criollo, Forastero and Trinitario - Criollo is the rarest and most expensive on the market
- the pods grow directly on the plant trunk and contain 30 – 50 beans
- after drying, the beans are roasted, graded, and ground. This gives the chocolate liquor, containing cocoa butter and cocoa powder. The butter is almost tasteless, but pure cocoa powder really bitter
- white chocolate contains no cocoa powder but cocoa butter, sugar, milk and vanilla
- the temperature at which chocolate is melt is really finely tuned and varies in function of the type of chocolate and future use. Chocolate is melt, than poured on a huge marble table and gently stirred until thickening indicates the adequate temperature
- chocolate should not be stored in the fridge but in a cool (19C) and above all dry place ?
We have seen:
- how to “table” chocolate: just imagine 10kg of melted chocolate poured on a table in front of you… I could have jumped in it !
- how stuffing is prepared and cut in various shapes
- how chocolate cover are added on stuffing
- some amazing chocolate sculptures: a 5kg chocolate eagle, a baby trolley, a mask, a Burbery’s like chocolate handbag, flowers, chains, etc…
But culture was not all. We also had the great opportunity to visit the Ali Baba’s sanctuary and taste some of the so many varieties of chocolates stored in the cooled room:
- the raspberry stuffed chocolate the chocolatier has presented at “best Geneva chocolatier” competition
- almond stuffed chocolate
- salted cream and peanuts stuffed chocolate
- exotic pepper stuffed chocolate
- cumin stuffed chocolate
- flowers essence perfumed chocolate
- truffles and, last but not least
- 99.8% pure cocoa paste…. that wasn’t the best one for sure, but an experience to be remembered!
For all that, we had a really great time. And I think than no one left without buying some more chocolates to bring home. This says all !
If you hadn’t got the chance to join us but would like to order 1st quality chocolate, visit their shop or http://www.du-rhone.ch/
HobbesMay 19, 2007 @ 00:37
The chocolatier was really nice, enthousiastic and willing to share his knowledge. Did you know that:
- out of the three main varieties of cacao beans used in chocolate - Criollo, Forastero and Trinitario - Criollo is the rarest and most expensive on the market
- the pods grow directly on the plant trunk and contain 30 – 50 beans
- after drying, the beans are roasted, graded, and ground. This gives the chocolate liquor, containing cocoa butter and cocoa powder. The butter is almost tasteless, but pure cocoa powder really bitter
- white chocolate contains no cocoa powder but cocoa butter, sugar, milk and vanilla
- the temperature at which chocolate is melt is really finely tuned and varies in function of the type of chocolate and future use. Chocolate is melt, than poured on a huge marble table and gently stirred until thickening indicates the adequate temperature
- chocolate should not be stored in the fridge but in a cool (19C) and above all dry place ?
We have seen:
- how to “table” chocolate: just imagine 10kg of melted chocolate poured on a table in front of you… I could have jumped in it !
- how stuffing is prepared and cut in various shapes
- how chocolate cover are added on stuffing
- some amazing chocolate sculptures: a 5kg chocolate eagle, a baby trolley, a mask, a Burbery’s like chocolate handbag, flowers, chains, etc…
But culture was not all. We also had the great opportunity to visit the Ali Baba’s sanctuary and taste some of the so many varieties of chocolates stored in the cooled room:
- the raspberry stuffed chocolate the chocolatier has presented at “best Geneva chocolatier” competition
- almond stuffed chocolate
- salted cream and peanuts stuffed chocolate
- exotic pepper stuffed chocolate
- cumin stuffed chocolate
- flowers essence perfumed chocolate
- truffles and, last but not least
- 99.8% pure cocoa paste…. that wasn’t the best one for sure, but an experience to be remembered!
For all that, we had a really great time. And I think than no one left without buying some more chocolates to bring home. This says all !
If you hadn’t got the chance to join us but would like to order 1st quality chocolate, visit their shop or http://www.du-rhone.ch/
HobbesMay 19, 2007 @ 00:37
Your Reply:
Only members can see names and photos
Re: Chocolate addicts paradise land
Post 1
May 19, 2007 @ 10:41
Thx again for organising it.
After buying and eating a few more of the strawberry one they selected for the "best chocolate competition", I like it even more. If you want to order some of it, the name is "Rubis".
Not much to add after Hobbes description, it was really obvious the guy working there liked his job a lot so it made all of this very interresting, and the tasting part was great to of course!
We also learned why chocolates are less expensive in supermarket: they can replace up to 5% of the cocao butter by some other products.
Remy
After buying and eating a few more of the strawberry one they selected for the "best chocolate competition", I like it even more. If you want to order some of it, the name is "Rubis".
Not much to add after Hobbes description, it was really obvious the guy working there liked his job a lot so it made all of this very interresting, and the tasting part was great to of course!
We also learned why chocolates are less expensive in supermarket: they can replace up to 5% of the cocao butter by some other products.
Remy
The text you are quoting:
Thx again for organising it.
After buying and eating a few more of the strawberry one they selected for the "best chocolate competition", I like it even more. If you want to order some of it, the name is "Rubis".
Not much to add after Hobbes description, it was really obvious the guy working there liked his job a lot so it made all of this very interresting, and the tasting part was great to of course!
We also learned why chocolates are less expensive in supermarket: they can replace up to 5% of the cocao butter by some other products.
Remy
RemyS, May 19, 2007 @ 10:41
After buying and eating a few more of the strawberry one they selected for the "best chocolate competition", I like it even more. If you want to order some of it, the name is "Rubis".
Not much to add after Hobbes description, it was really obvious the guy working there liked his job a lot so it made all of this very interresting, and the tasting part was great to of course!
We also learned why chocolates are less expensive in supermarket: they can replace up to 5% of the cocao butter by some other products.
Remy
RemyS, May 19, 2007 @ 10:41
Your Reply:
