Tout commence liquide
One drop, still moving
Everything it will become is already inside it
Every bar keeps a world of its own
The Atelier
Eight ideas, cast in chocolate
An atelier of eight signature bars, each cast from a single flowing idea and left to harden into its own small world. Each bar began as the same liquid you just watched fall.
The Method
Three days, mostly waiting
Very little of what we do is mixing. Most of it is temperature, and the patience to leave the chocolate alone until it has set on its own terms.
Cast
Couverture is brought to forty-five degrees, cooled to twenty-seven, then lifted once more before it is poured. The window is about four minutes wide.
Rest
Twelve hours at eighteen degrees, undisturbed. Rushed chocolate goes dull and chalky at the surface — the wait is what gives it the shine.
Break
A properly tempered bar snaps rather than bends, and leaves a clean edge. It is the last thing we check before a bar leaves the atelier.
- 3
- Cocoa origins
- 18°
- Tempering room
- 12h
- Minimum rest
- 8
- Signature bars
“We add nothing to hide behind. If a bar is not good enough to be eaten plain, it does not leave the room.”
The atelier, rue Saint-Maur
Sealing
Sent the way it was made
Bars are set into a rigid ivory box, wrapped in a ribbon you choose, and sealed with a handwritten card. Nothing is shrink-wrapped and nothing rattles.
- 01Your box
- 02Gift wrap
- 03A message
- 04Delivery