Three to four months of work to be ready for the end of year celebrations, that's what Alexandre Burgau, master chocolate maker in Châtellerault, estimates. Let's visit his laboratory.
La Mélusine has existed for around forty years in Châtellerault; it was a lady from Lusignan who founded this pastry-chocolate factory. Sandrine and Alexandre Burgau moved in seven years ago and recently they renovated the shop, they moved it slightly to benefit from three hundred bright square meters including a tea room. In the old shop they now give pastry classes for all ages.
Sonia Brunet
But as Christmas approaches, the workshops cease, all efforts are concentrated on the production of the sweets expected during this period which represents a significant part of the turnover.
“Easter comes in second place, Christmas is thirty percent of turnover!”
What has changed in the last twenty years as a chocolatier? Less sugar, less fat and customers appreciate the quality. Added to this is the rise in cocoa, “for around two years, I have been paying seventy percent more for cocoa.” Seventy percent passed on to customers? No, Sandrine and Alexandre have chosen to be imaginative so as not to overwhelm the customer, so there are more bars and candies made from praline, fewer chocolate cakes in the window, new recipes like these seeded chocolate candies. squash, they also use more fruit.
Marielle is an apprentice, she watches over the rocks that pass under the chocolate fountain, she continues to train after a pastry CAP.
“Chocolate is even more precise and meticulous than pastry”
. This is what Marielle likes, it's also what attracted Alexandre when during a third year internship he discovered this profession.
Sonia Brunet
Each (chocolate) candy can have a different taste depending on its geographical origin, it's a bit like wine. HAS La Mélusine in Châtellerault the pods come from South America. An army of still white teddy bears are waiting to pass under the chocolate fountain; marshmallow teddy bears have been in great demand in recent years. Taste of childhood. Why did they start preparing Christmas chocolates later this year? Because of the price of cocoa, it is necessary to juggle between the income generated by this period and purchases which require cash, spreading out expenses is necessary.
At the end of the report, Alexandre gives us a recipe for chocolate truffles, with Poitou butter, Marielle the apprentice approves.
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