*** History
You might say my discovery of chocolate was a patent case of love at first sight, although I’d be hard-pressed to say exactly why. My passion was born during a conference/demonstration that was held as part of the Forum on Chocolate. And so at age 20, I decided to devote myself to the subject full time. I spent all my leisure hours poring through every book about chocolate I could find in bookstores and libraries. I also began to purchase various materials and, little by little, my kitchen was converted into a workshop. I eventually found a job at a small chocolate factory, where I took my first training course. In the months that followed, I managed to scrounge up enough money to take follow-up courses in Belgium (among other places) with master chocolatiers who shared my passion and taught me the tricks of the trade.
At 21, I opened my first chocolate shop. For three years, I worked nonstop to build my business with whatever means I had available, including friends who were called on to lend a helping hand. There was a lot of work involved and countless problems to resolve; and there were also many times when I felt completely discouraged. I spent many long hours creating recipes and learning every aspect of running a business. But above all else, there was the satisfaction of knowing that my products were highly thought of, that my customers were loyal, and that I had chosen the right path.
After my daughter was born, I was faced with the difficulty of balancing work and family life. Before I knew it, I had run out of steam. As a result, I decided to sell my chocolate shop, which was just beginning to take off.
Over the next three years I remained dedicated to my passion, but in a different way. I continued to hone my skills, refine my recipes and experiment with no holds barred and for my own personal pleasure with new products, different raw materials, and novel combinations. Relying on the experience gained from managing my own chocolate shop, I started thinking about how I could market my products.
Thus in 2003, I was now much more confident in my abilities. Over the years, I had acquired a solid foundation in the basics of the trade. To tell the truth, chocolate no longer held any secrets for me: I understood its moods and whims, and I was able to have fun with it. But I also wanted to acquaint others with the results of my research, my experiments, my passion. Thus, in 2003, I launched a new store called Les Chocolats Geneviève Grandbois. And so the love affair continues, filling each day with uniquely delightful moments. I would like nothing better than to share them with you.
*** Factory
My chocolates are made with the best products on the market, be it the chocolate itself or the ingredients I use in combination with it.
For my ganaches, I use chocolate with 63 to 75% cacao content produced by some of the best chocolatiers in Europe, including Amedei, Domori, Valrhona and Cacao Barry.
The idea behind all my recipes is to enhance each flavour by combining it with the appropriate chocolate. Thus, Indian tea blends harmoniously with Amedei Toscano 63% and Valrhona Cherry Guanaja.
The vanilla, cinnamon, teas and candied fruit used in my recipes are all chosen for their superior quality.
The fact that my chocolates sometimes have an innovative or daring quality about them has nothing to do with the desire to be original. What’s important is the pleasure of discovering new combinations and harmonies.
I’ll always choose a well-crafted, traditional chocolate over an imaginative recipe that fails to achieve a perfect blend of ingredients.
I hope you get as much pleasure out of tasting my chocolates as I do preparing them.
Chocolats Geneviève Grandbois 