chez les chocolats de Chloe
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:
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.
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.
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...
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?
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.
Thanks so much! Can't wait to try a few flavors.
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