Last weekend, the Ninja Turtle and GodzillaPin spent a day suffering from sugar overload. It’s that time of the year again, when the Salon du Chocolat comes to the Metz Exposition, and the duo went armed with 2 credit cards and plenty of shopping bags.
There were 60+ exhibitors at the Salon du Chocolat this year. Of course, as the name suggests, it’s a world of chocolate.
Each year, there is also a chocolate sculpture competition, as well as a fashion parade, where the models wear creations made with/of chocolate. The theme this year was Asia.
Of course, it wasn’t ALL just chocolate. There were other types of confectionery on offer too.
One of the reasons for visiting a chocolate exposition, aside from tasting and buying chocolate of course, was that they got to speak with the experts. Two years ago, the duo had a nice chat with Mikael Azouz, who has won multiple international awards. This time, the duo chose to chin-wag with another chocolate master – Fabrice Dumay, the best chocolatier in Moselle.
M. Dumay was incredibly friendly, and knowledgeable. He explained to them how lecithin was used as an emulsifier, and consequently confectioners also cost-cut with this ingredient (by increasing lecithin by 1%, you can reduce cocoa butter by 10% in your recipe). He went into great detail explaining the various single origins, from Madagascar, to Sao Tome, to Venezuela, and the latest up-and-coming chocolate region in the world: Vietnam! Cocoa was first planted there 10 years ago, and harvest from the first 5 years were terrible, but they are slowly seeing improvements. The production, situated not far from the Mekong Delta, is currently very small-scale, and apparently 100% fair trade. M. Dumay also quickly briefed them on the crop to bean to bar process, and shared his favourite wine to pair with chocolate (if you must know, it’s the Modérato Nectar d’Automne Muscat from Casablanca).
All up, it was a fantastic excursion, and look at the bounty they lugged home that evening: