The Easter holidays bring a buzz to our À la Mère de Famille stores.
Hens, eggs, rabbits, squirrels, marmots, owls, ducks, cats, dogs, cows… hundreds of traditional molded chocolates (and they’re all filled!) gather on our shelves, ready to be enjoyed.
But before that, let’s head to the factory to discover how they are made…
Our molded chocolates are made using our couverture chocolate, a delicious blend of cocoa beans from Peru, Haiti, and Madagascar. To make them, the master chocolatier first creates the details, such as the eyes, using a piping bag, then sprays the molds with chocolate to give them a glossy finish, and finally pours the chocolate into the mold; that’s the end of the first step.
Next, the master chocolatier taps the mold to remove air bubbles and turns it over to remove the excess chocolate. Finally, he lets the molds rest so that the first layer of chocolate has time to set, and then adds a second layer of chocolate.
Once fully set, each shell is reunited with its other half, so that the molded chocolate can be filled with chocolate-covered nuts and foil-wrapped eggs, because at À la Mère de Famille, we make it a point of honor to fill all our molded chocolates, from the smallest to the largest.
This is also why the molded chocolates are not glued together but tied with a pretty ribbon.
The final stage of their journey, all our molded chocolates end up in our stores and, in particular, in our carefully arranged shop windows, always very colorful, playful, and joyful, to the delight of children and adults who are transported back to their childhood.
