Originally from the tropical plains of South America and Central America, the cocoa tree has been cultivated for at least three millennia.
Today, the French consume more than 13kg of chocolate per person per year. This means that we do not shame our reputation as gourmets and gourmands.
From the pod to the cocoa paste, from the bean to the cover, how do you make it in the workshops? How, like Aurélien Goujon, chocolatier in Veauche, the sublime to delight us?