Marie-Hélène Gantois and Rémi Henry
Photograph by www.DiscoverParis.net
On Thursday evening, September 26, I attended a chocolate-making demonstration at Mococha, Marie-Hélène Gantois’ shop on rue Mouffetard. She had invited chocolate-maker Rémi Henry to show how to grind fresh-roasted cocoa beans and then prepare a delicious hot chocolate from them.
Husking the Roasted Cocoa Bean
Photograph by www.DiscoverParis.net
All it takes is patience. First you roast some raw cocoa beans in a frying pan (this was not demonstrated, due to safety concerns and time constraints). Then, when they are cool you husk them.
Grinding the Cocoa Beans
Photograph by www.DiscoverParis.net
Rémi took the husked beans, placed them on a stone slab, and proceeded to crush them. He added sugar to sweeten.
Cocoa Paste
Photograph by www.DiscoverParis.net
The crushed beans eventually formed a paste, which Rémi distributed to taste.
Tasting the Chocolate
Photograph by www.DiscoverParis.net
Freshly-ground cocoa beans that have been roasted at low temperatures have a wonderful earthy flavor. It is a rare occasion indeed to get the opportunity to experience this!
Grinding the Cocoa Beans with a Hand-cranked Grinder
Photograph by www.DiscoverParis.net
One of the attendees tried his hand at grinding cocoa beans with a hand-cranked grinder. It requires a lot of strength! He received a little help from his dad.
A Cup of Hot Chocolate
Photograph by www.DiscoverParis.net
I couldn’t stay for the rest of the demonstration, but returned a couple of days later to sample the hot chocolate. Made with fresh-ground cocoa beans, sugar, cinnamon, and pepper, it tastes best when it is reheated several times and allowed to sit for two days. Made without milk or cream, it is a delicious restorative beverage!
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Tags: L'Atelier du Confiseur, Mococha, Rémi Henry
