You can’t miss it, the “Cristalline de chocolat”, 4 meters high and wide, a monumental sculpture created by François Daubinet: “I’ve been working on it for four weeks, between 3D modeling, assembly, collage and hand painting for 48 hours.” 150 kilos of chocolate to spread, in total, for this monumental crystal.
The parade of chocolate dresses marked a highlight this Thursday, September 27, with in particular a creation by the Meilleur Ouvrier de France, Pascal Brunstein, inspired by Paco Rabanne. It must be said that the chocolatier is constantly inventing: “We’re reinventing chocolate thanks to the Bean to Bar (people remaking chocolate the old fashioned way), thanks also to the raw material, and thanks to the link between the chocolatier and those who grow the cocoa.” Producers are, in fact, increasingly put forward.
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Among the chocolate makers who are fans of the Bean to Bar, this solidarity and militant approach that can be translated as “from the bean to the bar”, the Bordelaise Hasnaâ Ferreira, who works with “dark milk”, a milk chocolate, but black :
“I work with chocolate without adding cocoa butter to make bars with a more intense taste. We are around 60% cocoa. It is much less sweet than milk chocolate. It is delicious and balanced at the same time. “
Competitions – including the world championship of sweet arts – tastings or demonstrations, chocolate lovers have an appointment at Porte de Versailles, in Paris until Tuesday November 1st. Brazil, Uganda, Thailand, Venezuela, Peru, Ivory Coast, the Chocolate Fair is an invitation to travel, and to excellence.