Forum Activity for @Artisan

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press

That's the beauty of all of us having our own businesses is that we can all do what we want product wise.Some might find it sick and others fantastic, but in all cases it makes the choc world more diverse and that's worth celebrating.For my part i think these would be great for Halloween more than Easter but well done for the idea!

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press

We have a one shot machine and got custom moulds made for mini eggs for the one shot,then we round them off and decorate them.It's the most efficient way to produce these but of course the investment is huge

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press

How about Road Kill Rabbits as a name?

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press

Here are the pics

Calling all Chocolatiers: What are YOU Making Special for Easter This Year?

Posted in: News & New Product Press

"object of Design" is Artisan du chocolat theme for Easter.My favourite piecesVery British punky Duckmade with Brazilian choc that we produce from ground beansShaker egg- finally an egg where you can eat the inside without breaking the egg, just shake them out.These eggs are filled with tiny drops of salt and pepper caramel coated in chocolate.Graffiti eggs "Who's your bunny" designed by London artist Darren CullenFor more visit www.artisanduchocolat.com Pics to follow

Chocolatiers = Re-melters?

Posted in: Opinion

Fair point on 100% bars (which we do) but in any case we still conche and refined the liquor as it's very coarse in the form we buy it and conching helps make it more edible too.Speaking for the UK, most people called bonbon, chocolates and not confections.

Chocolatiers = Re-melters?

Posted in: Opinion

Interestingly Jacques Genin, the latest chocolate sensation in Paris, describes himself as part of his main logo branding as "foundeur en chocolat".May be we just need better words in English than "remelters" and "bean to bar".For our part we produce at the moment from liquor (although we have plan to go back to beans but not enough money yet) so we are not purely remelters and not beans to bars as we are "liquor to chocs". Very confusing for customers.I am not English speaker but may be this community is the best place to develop new names...Any suggestion?

What Makes an Artisan Chocolate Artisan?

Posted in: Opinion

I think the public view "artisan" associated with hand made, small batches and with methods of the past.But artisans of the past were not traditionalists, they would have been innovating for their time. So it is only normal that modern artisans continue on the path of innovation on flavours, techniques, equipment.For me the guiding principle of an artisan is that at the end of the day he/she is proud of his/her product.For me, artisan definitively means being proud of the chocolate products we make.