Henri Le Roux – Chocolatier and Caramélier

Mon dieu! Today in French class our teacher showed us a video displaying the work that goes on behind the famous chocolate company Henri Le Roux. I have no words for how delicious all the chocolate and caramel looked, so the video below should show you well enough. Just try not to slobber all over your computer (or phone) while you’re at it.

À bientôt 🙂


Le chocolat

As one of my major projects for French this year, I have to research an aspect of French cuisine, and I’ve chosen French chocolate and chocolatiers as my topic. Below I’ve written a few paragraphs about it, as an introductory essay of sorts.


When one thinks of French food, the initial thought is often that of their cheese, wine or bread. But, as this article points out, le chocolat is actually one of France’s best kept secrets. Its neighbours, Belgium and Switzerland, are famous worldwide for their gourmet chocolate, but, as I’m hoping to discover through this project, France may secretly have some of the best.

The cocoa bean was first introduced to France in the 1600’s when Anne of Austria, a Spanish princess, married the King of France Louis XIII. At first it was drunk as a beverage and used only by the French nobility (la noblesse), but soon began to be sold in pharmacies around France as a ‘miracle food’, due to its supposed therapeutic values. 

© Zoonar/Thinkstock

At the beginning of the Industrial Revolution (around 1760), chocolate was finally made available to the public when chocolate businesses were set up around the country, quickly selling chocolate bars and hot beverages. From then on, it swiftly became a staple of French cuisine, and many families even now have a chocolate mousse or cake recipe that has been passed down through the generations.

Just like their wine, the French prefer very high-quality chocolate, and the favourite choice is often of the ‘dark’ variety, as this website explains.

“31% of sales in the French chocolate market are premium, compared to just 19% in [the rest of] Europe. 25% of French consumers buy only dark chocolate while 65% buy dark and milk.”

© Getty Images

Some of the best and most well-known French chocolatiers include Patrick Roger, Cazenave, Hirsinger, Richart, and Valrhona. Check out their websites if you’ve got time, because some of the chocolate on there is seriously amazing. 

Paragraph in French:


J’aime le chocolat (c’est délicieux) et donc j’ai choisi ‘ le chocolat ‘ pour mon sujet pour mon projet ce terme en français. 

Histoire: La fève de cacao a été présentée en France en années 1600 où Anne de l’Autriche a épousé le Roi De France Louis XIII. D’abord c’était juste une boisson et a utilisé seulement par la noblesse, mais bientôt il a été vendu dans des pharmacies autour de la France comme ‘une nourriture miracle.’ Autour de 1760, le chocolat a été rendu disponible au public quand les affaires de chocolat ont commencé dans tout le pays, vendant les barres de chocolat et des boissons chaudes. Le français préfère le chocolat très de haute qualité et leur favori est du chocolat noir.

Il y a beaucoup de types différents de chocolat, comme le chocolat noir, le chocolat blanc, le chocolat avec des noix, le chocolat avec des fruits secs, etc. (Ils sont tout délicieux à moi!) En France, ils considèrent la fabrication de chocolat un art et des chocolatiers sont vraiment des artistes. Ils ne font pas juste le chocolat étonnant, ils font aussi des sculptures de chocolat et de bonnes pièces. Un peu de ce chocolat peut coûter des centaines de dollars! La Fabrication de chocolat est une affaire sérieuse en France!

Hopefully you enjoyed that delicious post, and more chocolate stuff should be coming soon!

À bientôt 🙂

Yummy Chocolate Cupcakes Recipe

I am so in love with cupcakes at the moment, and these gooey, delicious, mouth-watering, yummy chocolate ones certainly don’t disappoint …

Chocolate... yum...

Chocolate… yum…

Prep time: 20 mins (est.)
Baking time: 20 mins
Makes: 18

  • 100g dark chocolate
  • 1 cup (250ml) water
  • 125g butter, softened
  • 1 1/4 cups (255g) brown sugar
  • 3 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75) plain flour
  • 1/4 cup (30g) cocoa powder

Chocolate Sour Cream Ganache

  • 300g dark chocolate
  • 300g sour cream

    Step 1
    Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.

    Step 2
    Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

    Step 3
    Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

    Step 4
    To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

    Voila! C’est fini! 🙂

    This recipe first appeared in Notebook Magazine, created by Sarah Hobbs