Laurent joined Rococo in 2008 as Principle Chocolatier and ‘Prof du Choc’ in the School of Chocolate. His ‘Tango’ and ‘Lychee Rose’ ganaches have picked up Gold at The Academy of Chocolate Awards. More recently Laurent was voted Chocolatier of the Year after Rococo scooped 5 Golds in the Academy of Chocolate Awards 2011/12.
Q. What do you love about working with chocolate?
A. Chocolate makes people happy, so it is easy to love working with it! From a technical point of view, I particularly enjoy making ganaches. I love the moment that the cocoa butter (the fat in chocolate) combines with the cream to form an emulsion – shiny and elastic. Perfection.
Q. What, in your opinion, makes for great chocolate?
A. Provenance is very important: the variety of the beans and the care with which they have been treated throughout the farming and processing stages. My personal favourite chocolate is made from a combination of Criollo and Trinitario beans grown in Madagascar. It’s tangy with red fruit notes.
Read more answers from this interview at the The Master Chocolatier Interview | The Chocolate Festival. including:
- What gets you out of bed in the morning?
- Who would you invite to your ideal dinner party?
- What would you serve for dessert?
- What exciting new creations are you working on at the moment?
- What’s your personal mantra?