Tuesday, March 08, 2005

chez les chocolats de Chloe


chez les chocolats de Chloe
Originally uploaded by michelle1975.



The picture on the left shows Josée decorating the lemon chocolats with dark chocolate zebra stripes, while I am on the right, packaging easter eggs in a myriad of colours. The cutest thing about their eggs? They each have a baby egg inside. You can find them for $4 each at Les Chocolats de Chloé located at 375 rue Roy est, Montreal.

6 comments:

michel said...

our mutual friend Oblivia sent me to your blog. amazing. and what a lucky dog you are doing your stage at les chocolats de chloe. i remember for my wedding i called to see if they could do a last-minute order (500 chocolates in 24 hours), they just laughed. so i rolled up my sleeves and made a bunch of chocolate cinnamon, chocolate earl grey, and double-chocolate truffles for our 'thank you' gift for our guests.

michel said...

i just realized that my above comment may be construed to be anti-chloe! which i'm not at all. i completely understood that my order was a long-shot ;) but i did have a blast making our own truffles, and in hindsight, it was probably nicer to get hand-made chocolates for our guests than boutique bought.

michelle said...

That sounds like something I would do--but the day before my wedding? That's brave. Maybe I would make my own cake, but even so, it's a maybe. I'm sure your guests were thrilled, though. My hat's off to you. And thanks for the compliments on the blog...

Anonymous said...

I visted Les Chocolates de Chloe a few weeks ago and her candy is fantastic! Such unusual flavors - any idea on how I could replicate them at home? I especially loved the basil, earl gray tea, and passionfruit. Does she use essential oils?

michelle said...

Hi there--as much as possible, she uses whole herbs and spices in her ganaches, infusing them with the cream before adding the chocolate. I think one of the only exceptions is the passionfruit one, which she may use a puree. She doesn't use any extracts or flavourings, which distinguishes her from a lot of other chocolatiers.
I would suggest getting a basic ganache recipe and adding whatever flavour you want, fresh basil leaves, for example, to the cream, warming it up and letting it sit for a while until the flavour is strong enough. Strain and use as you would plain cream in the recipe. Good luck.

Anonymous said...

Thanks so much! Can't wait to try a few flavors.