At À la Mère de Famille, gourmandise has become a profession. Far from simply sticking to the (admittedly delightful) tasting of our specialties, we chose to trace back the history and production of chocolate. The process is long and complex, but so crucial to the taste of the product we enjoy that we wanted to fully understand and master it.
Driven by this desire, we transform dried fruits into praline and cacao into chocolate ourselves, free to select the cooperatives, blend the origins, and adjust the flavors to achieve the couverture we want. In short, free to define our raw materials.
We wanted to present our work as chocolatiers to you in a simple yet comprehensive way. To explain in a few words and a few images what our tools are and how they transform our products. To show you our work, from bean to shop.
