Fingers in the chocolate
La Maison Cailler in Broc opens its kitchen-workshop daily to share the world of chocolate. Géraldine Maras or one of her three colleagues teaches interested visitors how to work with this delicious substance.
The renowned teacher presents her craft, with passion and humour, juggling between French, Swiss German and English. All the colours and flavours are there: ginger, chili, hazelnut, salted caramel, cinnamon, golden nuggets and green tea powder. Too much for taste buds to absorb in one day! Three varieties of chocolate are heated gently, scenting the air and creating a desire to push your fingers right to the bottom of the basin. Géraldine Maras plunges in a ladle, to cries of “Mmmmmmhhh...ooooooh!” from participants confronted by the exquisite voluptuousness of melted chocolate. It’s a gourmet’s call, expressing the euphoria created by chocolate. The expert’s presentation is lively and assured, as she shares her admiration for her favourite substance. The atmosphere is convivial when it is time to choose a mould – a pig or a fish. Creativity works its magic. Giving themselves up to the game, adults become children again, with nothing as important as creating the most beautiful sweet. Concentration is essential: the lines drawn with the squeezer need to be as accurate as possible. There is silence, followed by shouts of laughter at unpromising results. But it doesn’t matter if the pigs squint and the fish look like Picasso’s – the sweetness is still the same.