While the Chocolate Fair celebrates its 25th anniversary from October 30th to November 3rd in Paris Porte de Versailles, À la carte is interested in a big name for chocolate: Bernarchon, Maurice, the grandfather, and Philippe, the little son, who still produces this extraordinary chocolate.
But very quickly he becomes a specialist for chocolate, especially since he has the intuition to make his own dough by buying, roasting, assembling and crushing his own cocoa beans, Bernachon chocolate, a blend of South American varieties (Venezuela, Colombia, Brazil, Ecuador).
The machines neither, nor the toou jou shop It is located in the same place in Lyon. And it is Philippe Bernachon, the grandson of Maurice, who took the torch. His father, who married Paul Bocuse’s daughter (Bocuse and Bernachon were the best friends in the world), has two grandfathers who have shaped French gastronomy.
The Bernachon House will be present at the Salon du Chocolat. from October 30 to November 3, Porte de Versailles in Paris.
200 g sugar, 200 g almonds, 80 g flour, 3 to 4 egg whites, 50 g melted butter, salt, vanilla sugar, 500 g chocolate bar, 50 g candied orange, 1 tablespoon of orange marmalade.
The almond slivers, mix carefully the sugar, the flour, the salt and the vanilla sugar, stir in the egg whites and stir gently without breaking into almonds, orange marmalade and candied oranges cut into small cubes and mix to a homogeneous mass with melted butter.
The tiles with d spoons, spaced in piles on a previously greased baking tray , distributed in a circular manner with a fork dipped in water. Bake in a hot oven at 220 ° C for about 7 minutes until a nice brown color forms around the tile.
Lay the tiles around a rolling pin to shape them and allow to cool. Store in a dry, moisture-free place.
Melt the chocolate in a water bath at 40 ° C, allow to warm and smooth. Half soak the tiles and smooth them with a knife to get just a thin layer of chocolate. Serve Cold.