CHOCOLAT du jour!
New Zealand Woman's Weekly|March 16, 2020
ALEXIA SANTAMARIA'S SWEET FRENCH STOP
CHOCOLAT du jour!

Some people salivate at the perfect slice of moist cake with a thick, creamy layer of icing; others would consider selling their first-born for a hot buttery, croissant straight out of the oven or a fresh doughnut.

For me it’s always been about chocolate, and when I perused the excursion options on an Avalon Waterways river cruise from the French towns of Arles to Lyon I couldn’t quite believe one of them was a trip to my favourite chocolate maker, Valrhona. It turned out one of our Rhône river port stops was Tain-l’Hermitage, now referred to as the City of Chocolate since the famous factory opened its doors to the public in 2006. I felt a bit like a Roald Dahl character clutching an elusive golden ticket to Willy Wonka’s cacao paradise.

It was a short, and excited, walk from our boat to the factory. My newfound cruise friend, a lovely lady by the name of Jean from Minnesota whispered, “I skipped breakfast for this.” I was clearly in good company.

The first part of the tour was a lesson in tempering, resulting in our own bespoke chocolate bar. Tempering means heating melted chocolate to a certain temperature, dropping it down and then raising it again slightly before working with it. This is so when it re-hardens, it will have the perfect snap and gloss.

هذه القصة مأخوذة من طبعة March 16, 2020 من New Zealand Woman's Weekly.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة March 16, 2020 من New Zealand Woman's Weekly.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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