I developed a classification system for my chocolates in order
to facilitate and to guide your pleasure as well as possible.
Each number corresponds to a composition, a quite specific texture.
This system is of course unique.
It’s up to you to choose between the number 2 ", the 12 " or even
the 18 , to find very simply the chocolate you desire or that
you wish to discover.
All my squares have black chocolate coating with 72% cocoa of
better provenance. I find that this first rough cocoa contact
prepares the palate as well as possible and balances the candy
tasting perfectly.
30 compositions form today the Card of Numbers which you will
find attached. Traditional, whimsical each Number offers its characteristics.
1 - Gold square : Black chocolate, 70% cocoa.
2 - Vanilla : Milk chocolate 40%, sun-dried Bourbon vanilla.
3 - Caramel : Milk chocolate 40%, salted Brittany butter caramel.
4 - Orange : Black chocolate and fresh orange.
5 - Coffea : Black chocolate selected pure Arabica.
6 - Depending on season : Salted butter caramel and fresh verbena, or liquorice praline.
7 - Guyana : Milk chocolate 40%, nutmeg, cinnamon, sun-dried Bourbon vanilla, fresh lemon peel.
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8 - Earl-Grey : Milk chocolate 40%, Earl-Grey white tips. 9 - Chung Hao Jasmin : Milk chocolate 40%, highly classified Jasmine tea. 10 - Bitter arbutus honey : Black chocolate and Corsica arbutus bitter honey. 11 - Fresh mint : White chocolate and fresh mint bouquet. 12 - Liquorice : White chocolate and liquorice stick. 13 - Lavender : Milk chocolate 40% and Provence lavender blossoms. 14 - Szechwan Pepper : Black chocolate ans china Szechwan pepper. |
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15 - Thyme : Black chocolate, fresh Provence thyme.
16 - Anise : Black chocolate and anis blossom
17 - Cardamome : Black chocolate and India green cardamome.
18 - Rosemary : Black chocolate and Provence fresh rosemary.
19 - Clove and lemon : Black chocolate, clove and fresh lemon peel.
20 - Pistaschio Praline : Black chocolate, home made praline with Turkish
21 - Hazelnut Praline : Black chocolate, home made praline with Piedmont hazelnuts.
22 - Caraway : Milk chocolate 40% and caraway.
23 - Chestnut : Milk chocolate 40% and Mattei Corsica chestnut liquor.
24 - India Wood : Milk chocolate 40% and India wood from Martinique.
25 - Nut Praline : Black chocolate, home made praline with Périgord nuts.
26 - Cocoa bean splinters : Black chocolate and cocoa beans.
27 - Alimela, Mandula : Provence almonds.
28 - Depending on season : Fresh rose petals (May, June, July) / Provence almonds, praline and safran pistils from Camargue.
29 - Coffee and Barley : Black chocolate, pure Arabica and barley.
30 - Provence : Provence almonds, praline and black olives from "Les Baux" valley.
