Maison du chocolat11/20/2022 What’s new today will be old tomorrow and consumers are perpetually looking for new flavor profiles and combinations. We live in a time when people move on quickly. Our parents’ generation remained rather classic when it came to flavors. Will the future of chocolate take a more adventurous direction?Ībsolutely. Creating a recipe could take anywhere from twelve months to longer, according to the detail required. Sometime, I have recipes in mind that have been ready to roll out for ages but they don’t necessarily have a logical spot in current collections. How long does it take for your ideas to crystallize?Įach recipe is part of a collection and as such, time isn’t so much a question of conceiving of the recipe itself but finding a place for it within a collection. My entire environment outside of the kitchen serves as inspiration. There’s no real explanation aside from simply looking to create pleasurable moments around chocolate. One day the ideas will click and the rest becomes obvious. For me, it’s a long process of reflection. Through my discovery of new products and my encounters with small producers, I’ve developed a kind of taste library which I’m able to tap into when I’m experimenting. I spoke with Nicolas to understand more about his process and who he had in mind when creating the collection. The result is indulgent, surprising and completely unique. Recently, he partnered with caviar masters (caviarologues®) at Petrossian to develop a collection that blends his expertise in ganache with the highest quality caviar available. He’s also smart: he knows that it’s a gradual process to get chocolate lovers to take a break from their reliable favorites and consider other chocolate experiences. What intrigues me about Cloiseau’s work is not only his perpetual task of reinvention and keeping classics “fresh” but how he tries to innovate without steering regular chocolate clients too far off course. One of the references in my research was Nicolas Cloiseau, a Meilleur Ouvrier de France in chocolate and the creative director of La Maison du Chocolat, his home for the last twenty years. Locals and visitors might have a passing knowledge of the ways in which pastry and chocolate have changed in recent years - perhaps they recognize new flavors or new forms or even more creative packaging - but what I learned is that the shifts run much deeper. Beyond the beauty of these creations, I was on a mission to understand more about the industry and its evolutions overall. One of the chapters of my book that I found the most fascinating to research and write was the one dedicated to sweets, which shouldn’t come as much of a surprise for those of you that have followed me over the years.
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