{"id":260884,"date":"2021-06-30T18:38:08","date_gmt":"2021-06-30T18:38:08","guid":{"rendered":"https:\/\/www.villars.com\/france\/?page_id=260884"},"modified":"2022-07-13T21:47:27","modified_gmt":"2022-07-13T21:47:27","slug":"la-fabrication-du-chocolat","status":"publish","type":"page","link":"https:\/\/www.villars.com\/france\/la-fabrication-du-chocolat\/","title":{"rendered":"La fabrication du chocolat"},"content":{"rendered":"

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La Fabrication<\/h1>\n

L\u2019assemblage, fruit du travail des hommes<\/p>\n

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Les qualit\u00e9s de chaque lot de f\u00e8ves de cacao sont appr\u00e9ci\u00e9es par un jury de plusieurs personnes, des \u00ab nez \u00bb qui en dessinent ainsi le profil aromatique autour d\u2019une vingtaine de param\u00e8tres parmi lesquels l\u2019acidit\u00e9, l\u2019amertume, les notes de biscuits, caramels, fruits secs ou encore fruits rouges, go\u00fbt fum\u00e9 ou grill\u00e9, etc.<\/p>\n

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La torr\u00e9faction<\/h2>\n

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Une fois les lots s\u00e9lectionn\u00e9s puis achemin\u00e9s \u00e0 la manufacture, ils sont nettoy\u00e9s \u00e0 nouveau pour les d\u00e9barrasser des derni\u00e8res impuret\u00e9s. La torr\u00e9faction, \u00e9tape majeure de la construction des ar\u00f4mes, peut commencer. Elle consiste \u00e0 chauffer les f\u00e8ves pendant 30 \u00e0 60 minutes environ \u00e0 une temp\u00e9rature \u00e9lev\u00e9e de 120-140 \u00b0, vari\u00e9t\u00e9 par vari\u00e9t\u00e9. Et ici l\u2019odorat et la vue du ma\u00eetre chocolatier seront des rep\u00e8res plus s\u00fbrs que le minuteur.<\/p>\n

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Le concassage<\/h2>\n

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La coque des f\u00e8ves devient alors friable, ce qui facilite la prochaine \u00e9tape, celle du concassage. Les f\u00e8ves sont projet\u00e9es contre des parois pour les r\u00e9duire en morceaux et obtenir le fameux gru\u00e9. Les poussi\u00e8res et les coques sont tamis\u00e9es et recueillies s\u00e9par\u00e9ment.<\/p>\n

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Le p\u00e9trissage<\/h2>\n

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Les gru\u00e9s des diff\u00e9rentes provenances sont raffin\u00e9s afin d\u2019obtenir des liqueurs de cacao pure origine. Ces liqueurs de cacao sont ainsi m\u00e9lang\u00e9es au lait suisse, au sucre suisse et aux autres ingr\u00e9dients entrant dans les recettes de nos chocolats.<\/p>\n

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Le Broyage<\/h2>\n

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Tous les ingr\u00e9dients sont ensuite broy\u00e9s afin d’affiner le chocolat, permettant d’obtenir une texture fondante et une finesse en bouche. Mais la magie, pour \u00eatre d\u00e9finitive, requiert encore une derni\u00e8re \u00e9tape, le conchage.<\/p>\n

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Le conchage<\/h2>\n

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Etape cruciale, le conchage consiste \u00e0 diminuer l’acidit\u00e9 naturelle du cacao et \u00e0 d\u00e9velopper la construction des ar\u00f4mes et la typicit\u00e9 du chocolat Villars.<\/p>\n

Cette op\u00e9ration s’effectue dans des conches, vastes cuves chauff\u00e9es de 50 \u00e0 70\u00b0, en brassant et lissant longuement – parfois jusqu’\u00e0 72 heures – le chocolat ainsi obtenu.<\/p>\n

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Le Moulage<\/h2>\n

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C’est l’op\u00e9ration de mise en forme de nos chocolats pour les tablettes et les napolitains.<\/p>\n

C’est au cours de cette derni\u00e8re \u00e9tape que les chocolats sont agr\u00e9ment\u00e9s de divers ingr\u00e9dients s\u00e9lectionn\u00e9s par les Ma\u00eetres Chocolatiers : amandes, noisettes, caf\u00e9, oranges, biscuits, sp\u00e9culos, cr\u00eapes dentelles, coco et liqueurs.<\/p>\n

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L’actualit\u00e9 du chocolat<\/h2>\n
\n
<\/div>\n<\/div>\n

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[et_pb_dmb_breadcrumbs font_icon=\u00a0\u00bb%%20%%\u00a0\u00bb use_home_icon=\u00a0\u00bboff\u00a0\u00bb _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb body_font=\u00a0\u00bbHelvetica Neue||||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#c4c4c4″ body_font_size=\u00a0\u00bb16px\u00a0\u00bb body_letter_spacing=\u00a0\u00bb0.1em\u00a0\u00bb separator_text_color=\u00a0\u00bb#c4c4c4″ link_font=\u00a0\u00bbHelvetica Neue||||||||\u00a0\u00bb link_text_color=\u00a0\u00bb#C0852D\u00a0\u00bb global_colors_info=\u00a0\u00bb{%22gcid-f01d8f96-5c9f-4ef9-b282-d7e797d7021e%22:%91%22link_text_color%22%93}\u00a0\u00bb][\/et_pb_dmb_breadcrumbs]La Fabrication L\u2019assemblage, fruit du travail des hommesLes qualit\u00e9s de chaque lot de f\u00e8ves de cacao sont appr\u00e9ci\u00e9es par un jury de plusieurs personnes, des \u00ab nez \u00bb qui en dessinent ainsi le profil aromatique autour d\u2019une vingtaine de param\u00e8tres parmi 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