In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.
I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try to go as far as I can into this profession.
By planting more, we find new hybrid of cocoa, and by doing that, we lose some quality. So the price of the very high-end chocolates rises even more.
You take dark chocolate, you mix it with white milk, and it becomes a delicious drink. That is the chocolate I am talking about.
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.
