A chocolate workshop “Nose to nose with chocolate” – Sunday March 16

Who has never dreamed of unraveling all the mysteries of chocolate and awakening all their senses during a workshop offered by exceptional chocolatier Sébastien Papion?

So, don't hesitate any longer, come and meet our chocolatier this Sunday, March 16, 2025 during a workshop that lasts one hour. This sensory center will allow you to discover the history of chocolate from the cocoa bean to the finished product and to awaken all your senses until the holy grail: tasting!
 

Let's start at the beginning...

The cocoa bean is an almond-shaped seed contained in the pod, the fruit of the cocoa tree. As we will discover during the workshop, it is a fundamental raw product for the entire chocolate production chain. The cocoa tree (Theobroma cacao), also called the cocoa tree, is the tree on which the fruits called pods grow. This small tree native to Mexico flowers throughout the year. Its flowers are white and pink, but only a very small part of them will produce fruit, around one in 500. And this is only the beginning... you will find out much more this Sunday March 16 at the Château de Chamerolles.

From the bean, chocolate will be born...

Chocolate, ganaches and all other chocolate candies depend on the cocoa bean. There are 4 types of chocolate used by chocolatiers: - dark chocolate: which has an intense and deep taste. It is made from cocoa butter, cocoa mass and sugar. Sometimes bitter, intense and deep in taste, this type of chocolate is highly sought after by dark chocolate lovers. - milk chocolate: it also contains cocoa butter, cocoa mass and sugar. The difference is the addition of powdered milk to soften its taste. It is used in gourmet pastries, particularly at Easter and during the Christmas holidays. - white chocolate: composed mainly of cocoa butter, natural fat from cocoa beans. This makes it a chocolate in its own right, particularly used in the manufacture of macaron interiors. He is our children’s dearest! - Dulcey or so-called "blond" chocolate: is a sort of white chocolate left in a bain-marie a little too long: the chocolate takes on a blond color, evoking milk jam. Smell of toasted shortbread and caramelized milk, this is what gives the unique taste of this fourth color of chocolate. To find out more, nothing could be simpler, reserve your place during the “nose to nose with chocolate” workshop this Sunday, March 16, 2025 at 11 a.m. or 2 p.m. or 4 p.m.

A real sensory hub...

More than a workshop, we offer you a sensory center. Indeed, for approximately 1 hour, our chocolatier will ask you during this friendly and immersive moment in the chocolate world. Thus, you will have a plate on which will be placed a certain number of ganaches and chocolate candies. As the workshop progresses, it will invite you to watch the first, then the second, then the third and so on. Each time, a ritual: look, touch, listen to the chocolate when you cut it in half, smell and of course taste. The hardest part of the story is not to devour everything right away! Thanks to Sébastien Papion, you will be immersed in this gourmet universe, one month before Easter, just to make your mouth water... well no chocolate... in your mouth!