Ika\u2019s 7 Must Visit Chocolate Destinations In France | 28.05.17<\/strong><\/p>\n “Paris is the greatest temple ever built to material joys and the lust of the eyes.”<\/em>\u00a0Henry James<\/p>\n If you feel inspired to embark on a major chocolate journey, here is a list of must-visit-in-your-lifetime places for true chocolate lovers.<\/p>\n Most are in Paris (mais bien s\u00fbr!) some further afield in France.<\/p>\n PARIS<\/strong><\/p>\n 1. Patrick Roger<\/strong><\/p>\n \u201cL\u2019enfant terrible de la ganache\u2026\u201d<\/em> Figaroscope\u00a0(2010)<\/p>\n Visiting Patrick Roger\u2019s website is perplexing – no explanations, only amazing photos, and a navigation menu that includes the phrases ‘Radioscopy’ and ‘Genetics’ (what?! why?!). His ambitious creations incorporate unexpected flavors like lemongrass and Sichuan peppercorn into the classic pralines.<\/p>\n A visit to his boutique on the boulevard Saint-Germain is also an overwhelming experience. It is an absolute must – your perception of what a Chocolate Sculpture is will change permanently, because Roger\u2019s style is exceedingly bold and playful.<\/p>\n Patrick Roger<\/a> | Address: 108 boulevard Saint-Germain, Paris<\/p>\n ******<\/p>\n 2. Jaques G\u00e9nin<\/strong><\/p>\n \u201cHis chocolates are displayed like jewels\u201d<\/em> Vogue (2015)<\/p>\n G\u00e9nin supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Le Meurice. The self-taught top chocolatier began his career in food in a slaughterhouse – would you believe that? He opened his first restaurant when he was 28, and at age 33 worked as La Maison du Chocolat\u2019s Head P\u00e2tissier. In 2010 he opened his own chocolate factory, which the New York Times<\/a> described as “a holy site for connoisseurs\u201d.<\/p>\n At his Salon \u00a0in the northern Marais you can taste the most exquisite pralines, as well as a legendary millefeuille. Treat yourself to his pot of decadent chocolat chaud, too.<\/p>\n His caramels and p\u00e2tes de fruits are probably the best you can find in Paris. The same is true for his Paris-Brest pastry, Ika says. G\u00e9nin was the first chocolatier Ika apprenticed to in Paris, during her long professional training in France.<\/p>\n Jaques G\u00e9nin<\/a>\u00a0| 133 Rue de Turenne, Paris [Salon] |\u00a027 Rue de Varenne, Paris<\/p>\n ******<\/p>\n 3.\u00a0Gilles Marchal<\/strong><\/p>\n This P\u00e2tisserie in the Monmartre is Ika\u2019s favorite place in all of Paris, and she considers as her teacher and inspiration.<\/p>\n When you wander down from the Sacre-Coeur you will be immediately drawn inside, by the display of exquisitely beautiful pastries. His incredibly fresh and delicious madeleines have gained fans all over the world. The madeleines come in flavors like pine honey, grand cru dark chocolate, and pistachio. Marchal\u2019s tarte aux framboises and baba au rhum are equally fabulous.<\/p>\n Gilles Marchal<\/a> |\u00a0<\/strong>9 Rue Ravignan, 75018 Paris<\/p>\n Photo credit: Lucky Miam<\/a><\/p>\n ******<\/p>\n 4. Paris Salon du Chocolat<\/strong><\/p>\n This annual exhibition is the leading international chocolate trade fair. Definitely add it to your bucket list, if you haven\u2019t been yet.<\/p>\n Every autumn, the Salon du Chocolat<\/a> welcomed over 100,000 visitors.<\/p>\n PS. – Following the Salon on Facebook<\/a> is an easy shortcut for brushing up your French language skills. [photo:\u00a0Tasaka Sama<\/a>]<\/p>\n ******<\/p>\n 5. Paris Chez Sharon<\/strong><\/p>\n While you\u2019re in Paris Ika recommends treating yourself to a very special gourmet experience: going on a p\u00e2tisserie tour with Sharon Heinrich.<\/p>\n Sharon is a food journalist and local expert. Sharon will give you the inside story of each chocolaterie you visit, and introduce to you the trendiest and most wonderful p\u00e2tisserie artists and around the city. Check out Paris Chez Sharon on Instagram<\/a> and feast on her amazing Paris finds.<\/p>\n ******<\/p>\n OUTSIDE OF PARIS<\/strong><\/p>\n 6. Le Cit\u00e9 du Chocolat Vhalrona<\/strong><\/p>\n Headquarters and Visitor Center of the leading French premium manufacturer is based in the small town of Tain-l’Hermitage near Lyon.<\/p>\n The company was founded in 1922, and has been a constant favorite among gourmets and chefs worldwide. Today they have over 60 distribution centers worldwide and also runs a highly respected gastronomic school \u2013 the \u00c9cole du Grand Chocolat. Ika has taken many of their professional courses, and insists on using the Vhalrona first-rate ingredients in her creations.<\/p>\n The visitor center offers a \u201cmulti-sensory interactive chocolate experience\u201d: featuring knowledge on cocoa plantation and harvesting, and the complex processes that transforms the cocoa from bean to bar. The visit includes tasting many types of chocolates, including the The Grands Crus de Terroir collection – single origin chocolates made from the highest quality terroirs around the equator.\u00a0Activities for children, restaurants and boutique serve families who take the day trip from Paris or Lyon.<\/p>\n Le Cit\u00e9 du Chocolat Vhalrona<\/a> |\u00a0<\/strong>12, Avenue du President Roosevelt 26600 Tain l’Hermitage, France<\/p>\n ******<\/p>\n 7. Vincent Guerlais<\/strong><\/p>\n \u201cJe suis un agitateur de papilles (taste-bud agitator)\u201d Guerlais is celebrated as one of France\u2019s most innovative chocolatiers. His work is highly creative, and full of humor.<\/p>\n Feast your eyes and taste buds with his pastries and chocolate treats, such as Criollo, Absolu, F\u00e9erie, and colorful pralines he calls Guerlingots. Behold the 1-meter-long box of shaped chocolates – it can serve as a fabulous souvenir! Same for his brilliant artisanal version of the Petit Beurre biscuit – make sure you get at least one box.<\/p>\n Like many chocolatiers from around the world, Ika has attended Guerlais’ workshops, learning from his mastery.<\/p>\n Vincent Guerlaishttp<\/a>\u00a0|\u00a01, place Saint-F\u00e9lix, Nantes, France<\/p>\n ******<\/p>\n Bon Voyage & Bon App\u00e9tit!<\/strong><\/p>\n ******<\/p>\n \n\t\t Chocolate Tourism Should Be More About Chocolate Terroir\u00a0<\/strong>| 30.04.17<\/strong><\/p>\n 1. Terroir isn’t just about wine making<\/strong><\/p>\n In some ways, chocolate is like wine.<\/p>\n The aroma, texture and taste of both pleasurable products depend much on the Terroir.\u00a0Like wine, chocolate may be impacted by how it’s been grown: Location, geology and climate of the place.<\/p>\n In fact it’s among the few products with a broader flavour profile than wine.<\/p>\n Like grapes, cocoa beans are a fruit that goes through a series of various processes in production, all of which also affect its flavour; Fermentation and drying are extremely important for a quality chocolate. Fermentation is done on or near the farm, so the farmers\u2019 skill has a large influence on flavour.<\/p>\n Conclusion: Chocolate lovers should pay more attention to cocoa farmers<\/strong>.\u00a0Getting to know them will help us all treat them better, and in turn get better quality chocolate every day.<\/p>\n Did you know that cocoa trees can only flourish in tropical environments, within 15-20 degrees north and south of the equator? This is why cocoa is grown in very few countries around the world – among them are Brazil and Cote d’Ivoire.\u00a0The origins of chocolate beans has an enormous impact on the flavour of a finished chocolate bar.\u00a0Bars from Madagascar beans, for instance, are characteristically fruity while Ecuadorian bars are far more earthy.<\/p>\n Have you ever considered dividing Vietnam into individual regions, like we are so used to do to French wine growing regions?<\/p>\n 2. Single origin chocolate tourism – the new global trend<\/strong><\/p>\n The Chocolate Tourism trend is still mainly about a chauffeur driving you to shops around Paris<\/a>.<\/p>\n But a new more exotic way to make chocolate the theme of your trip is to hop on a plain and then on a van, to visit cocoa farms around the planet\u2019s equator.<\/p>\n More and more chocolate fans go to places such as Belize, Madagascar, where first-rate quality cocoa is sourced.<\/p>\n![\"patrick](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/patrick-roger-f-1.png\")
<\/p>\n![\"Jacques-Genin\"](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/Jacques-Genin.jpg\")
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<\/p>\n![\"Salon_du_Chocolat,_Paris_31_October_2015_(7)\"](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/Salon_du_Chocolat_Paris_31_October_2015_7.jpg\")
<\/a><\/p>\n![\"paris](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/paris-chez-sharon-1.png\")
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\n<\/em>proclaims the chocolatier from Nantes, a lovely town in Western France.<\/p>\n![\"vincent](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/vincent-guerlais-france-1.png\")
<\/p>\n![\"cocoa](\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1.png\")
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