La manufacture de chocolat Alain Ducasse in paris is where legendary chocolate is born. The king of French fine dining has opened the first bean-to-bar chocolate manufacturing facility in Paris in an elegantly redone auto body shop. A second shop is now open in Saint-Germain at 26 rue Saint-Benoit
At Le manufacture de chocolat, they roast and grind beans in 150 to 200kg (330 to 440 pounds) batches at a time in their small machine, most of them modified as they go along, to make them do what they do properly for such small batches of chocolate
Master Chocolatier and Ducasse’s Partner Nicolas Berger starts by using a coffee roaster to roast the cacao, which stirs the beans for about thirty minutes. The beans will then be crushed, winnowed, and conched and put into an enrober. As the chocolates come out of the enrober, each is individually scanned and finished
At La manufacture de chocolat they produce single origin chocolate (yes, just like coffee) as well as a dark milk chocolate made with beans from Java. The chocolate from Ecuador, which is organic, has a dry snap to it (because it’s high-percentage chocolate, with 75% cacao content) with an intense flavor. The Peruvian chocolate has a wine like flavour, a mild astringency, and incredibly boldness. A coffee-flavored chocolate is also made by grinding Ethiopian coffee and cocoa beans together into a dark slab. And….they also have a peanut praline as well as a caramel mousse enrobed in chocolate
They plan to produce a variety of chocolates and bonbons seasoned with spicy piment d’Espelette (Basque dried red pepper), pine nuts, prunes marinated in Armagnac, passion fruit-coconut, and lime. Slabs of baking chocolate will also be sold by the kilo
Le chocolat Alain Ducasse
40, rue de la Roquette (11th)
Métro: Bastille
Tél: 01 48 05 82 86
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