Arôme Café and the Hervé Robin chocolate factory, two passionate artisans, combine their know-how in Dordogne. Between roasting and creation, discover the subtle art of the marriage between coffee and chocolate.
Coffee flavor in Coursac collaborates with the Hervé Robin chocolate factory to combine their artisanal creations. Although coffee and chocolate are often linked, Hervé Robin qualifies this preconceived idea. According to him, good coffee warms the palate, helps the chocolate to melt and releases its aromas. However, too strong a coffee risks masking the subtleties of the chocolate.
Roasting, shared know-how
The roasting process resides in these two universes. Hervé Robin practices slow and controlled roasting, at less than 120°C, to preserve the subtlety of his cocoas. Marc Rey d'Arôme Café, for its part, roasts its coffee at 190°C to obtain rich aromas without excess bitterness. This artisanal precision distinguishes them from industrial production that is often standardized and less delicate.
Chocolaterie Hervé Robin: a successful place
Hervé Robin, already present in Périgueux and Salignac, recently opened a store under the Bergerac market hall. This new location was an immediate success, prompting the chocolate factory to strengthen its team. For the holidays, Hervé Robin is preparing a unique “winter capsule”, including a chestnut creation, a must-have for the end of the year. The other recipes remain to be discovered in its stores.
