Presentation of the different work rooms
 Main room
This is the heart of the laboratory where alchemy is performed: roasting, cooking, weighing to the exact gram, each step contributes to the recipes that Fabrice Gillotte elaborates with precise criteria and great sensitivity.
His primary ingredients are rigorously selected and the best one can find: fresh cream, butter, topping chocolate, spices, fruit and herbs for the ganaches, also dried fruit and nuts (hazelnuts from Piedmont, almonds from Provence or Marcona, etc.) are caramelized with a bit of sugar, cooled, then crushed in a grinder to become a smooth paste called a praline.
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 Molding room
The confections: ganaches, pralines, nougats are made in the main room, then shaped in the molding room and cooled to a controlled temperature. The mass is crystallized to a specific size with the aid of a utensil called a "guitar". After cutting, interiors are what remain.
 Coating room
The previously prepared interiors then undergo coating, meaning they receive a fine covering of chocolate. For this, two mechanical coating machines are employed and work at precise temperatures.
Decoration is applied at the end of this process to finish the assortment of chocolates
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 Conditioning room
The chocolate sweets are cooled slowly at 18C degrees before being boxed and sent to the shop or to other destinations. !...
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