Castelanne

The stages:

1- Choice of the products for the chocolate quality: cocoa bean origin, recolt, fermentation run to his end, drying, control by chromatological analysis, torrefaction, crushing, pressing

2- Chocolate cover : this is a cocoa paste, cocoa butter, sugar, soya lecithin, without GMO. A minimum cocoa butter quantity  is required for the appellation. No other grease have to be use in the manufacturing.

3- Conching (mixing during 6 at 72h), packaging, delivery at the chocolate-makers

4- The chocolate-makers, mixing a their choice le chocolate cover, and an cocoa butter addition in the concher for worging it:

The principals chocolates are:

- A dry fruits base to obtain almond paste and pralin

- A chocolate for ganache (chocolate, with a liquid like: cream, milk, alcool, sugar water, eggs or a partial mixture of each one product express    

- Others: mixture of two, alcool chcolata, with some sugar, fruits paste, dragee, candied fruits

- Mixturing in hemishpere mixing the ingredients

- Centring of the mass obtain 

- Guitar cutting

Coating:

Chocolate developpment for critallisazition

- Hand made coating

- on mecanic carpet

- Decoration

- Packing


Ours sale shops for chocolate:

- 21, rue Crébillon - 44000 Nantes

- 8, quai André Rhuys - 44200 Nantes