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Our Story

Artisan small batch chocolate made from scratch...

PAIN ET CHOCOLAT (means Bread and Chocolate) was born from a fond childhood memory back in France. The memory of a small bar of chocolate melting on a warm slice of bread or into a piece of baguette for after school snack.

Today 40 something years later, this is still our favorite way to eat chocolate. Bread and chocolate bring back all those memories. It is simple yet delicious.

PAIN ET CHOCOLAT is about the love of all things handmade and particularly chocolate and bread. Pain et Chocolat sources only the highest quality ingredients (organic when possible). Variations or additions to the range
are set by seasons and trends.

PAIN ET CHOCOLAT started its production 3 years ago in a home registered kitchen and has successfully been sold on Melbourne weekend markets and coffee shops/delis ever since.

We are now very excited and proud to be part of Trentham community. We fell in love with the township five years ago for maybe the same reasons why we love bread and chocolate… it brings back memories of France.

We also would like you to know that everything in the shop is made from scratch by one person only, from the packaging design to the final product that you’re probably savouring right now.
And until the shop increase its popularity it will remain this way.

Merci de votre visite

– Thank you for visiting –

Learn more about

The Chocolate making process

1.

Harvesting

Cocoa pods are cracked open and the beans are fermented in wooden boxes called “sweatboxes” for 5 to 7 days and then sun-dried.

2.

Sorting

When we receive the beans in sacks, we have to hand sort them to remove any foreign items such as sticks, stones etc...

3.

Roasting

The beans are then roasted. With variable temperatures we can achieve light, medium or dark roast depending on the final taste of the chocolate we are after.

4.

Cracking

After the roasting the beans will start loosing their husk. We then need to crack them to make cocoa nibs and facilitate the separation of all the husks from the nibs.

5.

Winnowing

To separate the husks from the cracked beans, we use a hair dryer which makes it easy to blow the light husk away from the heavier nibs. When using special machinery this step is called winnowing.

6.

Grinding

To transform roasted cocoa nibs into chocolate, nibs are ground down into “cocoa liquor” to which we can add sugar, cocoa butter, milk powder, spices, etc... your imagination is the limit!

7.

Tempering

Finally for you to experience the snap and the shine of our chocolate we need to temper it. If the chocolate is not tempered it will not resist humidity and temperature changes the same as tempered chocolate would.

@atelier.chocolat.trentham

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Made with love by One Tree Hill Design

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