Lens behind the scenes of the manufacture of Easter chocolates

Lens behind the scenes of the manufacture of Easter chocolates

While Maison Jeanson is celebrating these 80th birthday this year, Jean-Claude Jeanson has opened the doors of his kitchen to us.From the choice of product to shaping chocolate, discover how the flagship products of Easter are created.

Paraurélia Brachet |

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Jean-Claude et son maître chocolatier, Vincent, travaillent les trois chocolats: noir, blanc et lait.

They took over Jeanson in 1992, to Jean-Claude's parents.Since then, the chocolate maker and his wife have had time to create their universe.A trademark now well known in the region.During this period, the store is full of chickens, rabbits and other Easter figurines.But did you know, for example, that the egg-shaped mold can be enough to achieve all these forms?"Once you have prepared chocolate well, you can work it, it is malleable.And with a single egg mold and a little work, we can succeed in creating all forms,...

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Poursuivez votre lecture sur ce(s) sujet(s) :Pâques|Gastronomie|Ville de Lens (62300, Pas-de-Calais)|

Lens Dans les coulisses de la fabrication des chocolats de Pâques