Best
Clemence Arnaud
Head Chocolatier, twenty years at the marble slab.
- RoleHead Chocolatier
- With Us Since2004
- SpecialityGanache & Tempering
- TeachesTruffle Workshop
- Emailexample@example.com
Head Chocolatier
Twenty Years At The Marble
Clemence joined as an apprentice in 2004 and took over the marble slab from her uncle twelve years later.
She draws every new bonbon before it is moulded, tastes each origin at three roasts and keeps the recipe book. Her Grand Cru Noir truffle has been on the counter since her first winter.
Chocolate forgives nothing. Temper it with patience and it gives you back the gloss and the snap.
Her Craft
TemperingTwenty years
GanacheForty-two flavours
Painted ShellsCocoa butter colours
Her Next Workshops
- Truffle Making WorkshopWeekly
Signature Pieces
Made By Clemence
Best
Best
Ask The Chocolatier
A Question For Clemence
Pairings, a recipe that will not set, a flavour you miss: she answers on Fridays.