Call Us Today +1 703-879-4856|

Recent Tastings

Gran Blanco 70% Piura

Qantu Cacao et Chocolat

Chocolatrie Papua New Guinea 70%

Chocolatrie Cyril Lignac

Ambanja 75%

Askinosie Chocolate

View All


Chocolate Mousse


  • 200 Gr. of dark chocolate 65% to 70% cacao

  • 50 Gr. Of fresh cream

  • 100gr. Of milk

  • 8 eggs


  • Two dinner spoons of Honey or Maple syrop

  • Half an espresso coffee cup


  • A large pyrex bowl

  • A small pan

  • A salad bowl

  • An egg-beater


Start by making Ganache:
  1. Break the chocolate in pieces and place in a pyrex  bowl. Set you microwave oven to 60% of its strength
  2. Melt the chocolate in microwave and open to stir approximately every minute
  3. Mix the milk and cream and heat in a pan or also in the microwave (in a glass container, never heat plastic). Add the optional ingredients in this mix.
  4. Once the chocolate is fully liquid, pour the milk/cream by small increments and while mixing with a spatula
This produces a rather liquid Ganache.
In a large bowl, separate the 8 whites of the eggs and beat until it is a solid white “snow”.
Wait for the ganache to cool down (below 40 Celcius). Then, incorporate the 5 of the 8 yokes  by mixing with the spatula.
Finally, pour the chocolate mix into the beaten whites and mix gently with a large spatula.
Cover the mousse with an air-tight plastic foil and place in the fridge for at least 4 hours (24 hours is better).
For added pleasure, serve with shortbread or yogurt.
Enjoy All Recipes

Making Aromatic Artisan Chocolate


Together we make all the difference


Think of a Ganache as an emulsion, just like a mayonnaise. The goal is to mix two components that are not supposed to mix - chocolate,  which is fat, and a liquid - Although

Soft Ganache

This type of Ganache is well suited to use as the filling of chocolate


Books in English

Raising the Bar: The Future of Fine Chocolate

Pam William, the Founder of the “Ecole du Chocolat” teamed-up with Jim Eber, a professional writer to deliver a thought provoking and enlightning book about science and chocolate, cacao and genetics, chocolate and society. A serious content that read like a thriller but has the depth of an encyclopedia. A must read for serious chocolate lovers!

Buy Book on Amazon
View All Books
Go to Top