Don’t hate me when I tell you this: Last week I was invited to La Maison du Chocolat.
But not just to one of their swanky boutiques in Paris, the marble-lined, cocoa-hued temples where people flock to worship at the alter of founder Robert Linxe. (And yes, you can count me as one of the converted.) Instead I was invited to tour their chocolate production laboratoire just outside the city.
Descending the RER train in the nondescript suburb of Nanterre, we finally came upon a beige building that was scrupulously clean; we knew we’d arrived at le mothership.
Robert Linxe, who was born in the Basque region and founded La Maison du Chocolat, was one the major proponents of using ganache in his chocolates; that slightly-airy amalgamation of chocolate and cream. Then he went on to develop a flavor palette of ganache-based chocolates…and the rest is one of the most successful stories in chocolate history.