Coups de Coeur
Our cacao adventure in Trinidad and Tobago started about 2 years ago when asked to help cacao farmers on the island to find new routes to sell their precious beans. Trinidad (where the first Trinitario trees were planted) is holy grounds for cacao, an integral part of its history, culture and economics.For legal reasons, farmers can not export their beans directly. The wet beans are sold to an organisation that gives little incentive for the farmers to sustainably continue to grow. In 1920, cocoa was the highest contributor to the National Treasury with over 35,000 tonnes of fine beans harvested. Today the production has shrunk to fewer than 1,000 tonnes. Various problems, including a dwindling farming population and inefficient cultivation methods that yield a low price for cacao crops, are putting the future of this incredibly rich heritage in danger.
At Artisan du chocolat we like to think of ourselves as artists who use chocolate as delicious medium of expression. We are proudly engaged in supporting young British artists, especially the chocoholic ones. Alice Turner is a talented debutante who is also addicted to our chocolates and who has illustrated our creations beautifully. Born in 1989 she graduated in 2012 with a B.A. in Fine Art Painting from City and Guilds of London Art School where she was awarded one of the graduate prizes. She currently lives in Brixton and her emerging work is featured in several private collections including in the collection of internation
Be a Salted Caramel Goddess (or God)
Nigella Lawson's love of salted caramel is heady and passionate. We at Artisan du Chocolat have to take a small amount of responsibility and pride for introducing her and the rest of our customers to our salted caramels originally created for Gordon Ramsay at Claridges: a sweet liquid caramel with a pinch of Noirmoutier islands grey salt captured in a cocoa dusted shell of intense dark chocolate. The pure untreated grey salt, harvested by hand from clay marshes, holds a wealth of minerals and trace elements that enrich its taste. It is the balance of flavours - sweet, saline and mineral - and of textur