At Mr. Txokola’s shop, discover the craftsmanship of Bayonne’s chocolatiers in “The French capital of chocolate”. So, whether you’re young or old, a foodie or just love sweets, come and enjoy this warm and delicious atmosphere.
What to Expect
Discover chocolate production
With your guide, discover the 6 steps involved in making chocolate.
Torrefaction
At this complex and crucial stage, we develop the aromas and flavors of future chocolate, requiring experience and expertise. Indeed, each harvest brings its own unique characteristics, requiring a careful balance of temperature and time. We use our eyes, nose, and ears to ensure the best care for our beans.After roasting, we easily strip the cocoa beans of their skins with a machine. A visual inspection refines the process and removes any foreign objects.
Peeling cocoa beans
After roasting, we easily strip the cocoa beans of their skins with a machine. A visual inspection refines the process and removes any foreign objects.
Malaxing
Next, we mix the cocoa beans with sugar and other ingredients, kneading them into a smooth paste. We add milk powder at this stage to make milk chocolate.
Grinding
Then, we grind the mixture into a fine, melt-in-the-mouth paste, ensuring very fine particles for perfect texture. The particle size achieved is just a few dozen microns.
Conching
We stir the paste for 3 days at 60°C, a vital step that gives the chocolate its finesse and smoothness, enhances its flavors, and reduces acidity.
Moulding
Finally, after tempering, we pour the chocolate into molds. Sometimes, we add unique but subtle fillings. Some molds are specially designed for Chefs to create their own recipes.
Map
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