70 years old and still so many flavors! The Cluizel chocolate factory, established in Damville since 1948, has gained a reputation around the world.
In 2002, the Cluizel family decided to open a museum in order to share their passion and know-how with the general public. The Chocolatrium then becomes a place of initiation to chocolate. Since then, thousands of visitors have discovered the story of Michel Cluizel, founder of this chocolate empire. They followed the manufacturing steps from the cocoa plantation to the boxing.
Over the years, the Chocolatrium in Damville has been able to offer visitors different experiences in order to involve them, ever more, in the world of chocolate. Although the commented tasting, offered at the end of the visit, is very popular, it was not yet allowed to have direct contact with the master chocolate maker. Only the culinary workshops, by reservation on specific dates, allowed you to get your hands dirty and interview the professional directly.
The teams from the Cluizel manufacture have fully understood this expectation and have set up a new animation at the start of summer 2018. From now on, you can start your visit by making your own "large square of chocolate". I had the privilege, with my colleague Céline, to be among the first to test this novelty!
On this first Wednesday in July, we introduce ourselves as soon as the Chocolatrium opens. At 10 am, it is already very hot outside. On the path leading from the car park to the main entrance, a strong smell of chocolate emanates from the reflection of the sun on the cocoa bean shells which serve as mulch for the vegetation of the estate. This mulch of plant origin, usable in organic farming, illustrates the convictions of the Cluizel company in terms of responsible consumption.
It is Florence, Director of Chocolatrium, who welcomes us. During our discussion, she announces that this culinary animation is only the start of a series of museum innovations and fittings. In September, the site will close for a few days for renovations and will reopen in the fall with many surprises for its visitors. A real makeover for a more immersive experience. We won't say more.
For now, it's time for "my Large Chocolate Square". Entering the first exhibition hall, we notice the presence of a chef's grand piano on which rests a tub of melted chocolate and a few ramekins filled with almonds, puffed rice, pistachios and other decorative garnishes. Florence introduces us to Delphine. Equipped with an apron and wearing a charlotte, she is one of the four chocolatiers who has the privilege of leading this activity.
She presents us silicone molds with the effigy of Chocolatrium manufactured within the company itself. While commenting on her actions, she grabs a brush with which she brushes the mold to avoid air bubbles in the crevices. She then dips a ladle into the chocolate to fill the container. Delphine tells us that it is about milk chocolate and that it is at the temperature of 28°C. It is therefore to avoid any accident or burns that she performs this step for the visitor. Using a chocolate scoop, she removes the excess. His gestures are quick and precise.
She then places the mold in front of us and invites us to garnish it with the delicacies of our choice. Do not hang around because the chocolate cools and the filling adheres less well when drying. Céline and I give free rein to our fantasy and decorate our square with different colors.
Once finished, Delphine gives us a numbered ticket and places our “works” in a refrigerated cabinet. It takes about 20 minutes for the tablet to fully harden. This gives us time to browse the museum and observe the employees at work behind the windows of the tasting room. With the experience we have just lived, we imagine ourselves among them, repeating delicate and precise gestures, making sweets as beautiful as they are good.
With our tickets, we can get our squares. These are packaged in transparent sleeves. We store them in a bag with the purchases we have just made in the company's store (hard to resist !!). We look forward to presenting our achievement to our colleagues and families. Proud of our work, it is with even more delicacy that we will taste it.
The optional "Grand Carré de Chocolat" event is accessible to everyone, adults and children.
We can bet that this experience will arouse vocations among the youngest! Those who wish to go further in handling chocolate will register for one of the workshops. Secrets of the Pros®. They will find Delphine, Emilie, Damien or Fred in the role of professor chocolatier and will be able to further quench their thirst for knowledge about this noble product.