Chocolate is one of the essential pleasures of our daily lives: we have been rubbing shoulders with it, transforming, savoring and sharing it for exactly 503 years.
Chocolate is first and foremost the New World, its cradle. But it is thanks to the conquerors of the Old World, that is to say Europeans, that it has come down to us. Upon its appearance, he played a unique role in historymarked by commercial and cultural exchanges between men, on all continents.
Chocolate accompanies every moment of our lives, in the form of a chewable square, a creamy mousse, a fondant candy or even a crispy biscuit. Flagship ingredient of confectionery, pastry, but also of cooking, it inspires chefs, producers, craftsmen and planters to always more excellence, even if industrial production is very present and carries the piece, if we can say so, since 70% of chocolate is sold in supermarkets and supermarkets, i.e. 347,979 tonnes in volume for a value of 3.3 billion euros in 2021.
Today, Nathalie Helal invites us to share the best of chocolates, that of the great traditional houses, in the company of its guests who are among the most talented in their profession: Stephane Bonnatchocolate maker in Voiron (Isère), Philippe Bernachonchocolate maker in Lyon (and grandson of Paul Bocuse), Sebastien Bouilletartisan chocolate maker in Lyon, Tokyo and Osaka, and Frank Morinchocolate maker in Donzère (Drôme).