Eclairs are one of La Maison du Chocolat's signature treats.
Next to the hot cocoa pot was a caramel sauce in a double boiler. (Everyone should have a pot of hot cocoa simmering in the background. Such a pleasant scent.)
Prepping The Caramel Eclairs
Chef Kino piping cream into the eclairs.
Every morning, Chef Kino has to make enough eclairs for all three La Maison du Chocolat stores in Manhattan.
Caramel sauce being kept warm in a double boiler.
Adding The Caramel Sauce
Each eclair is dipped into the sauce by hand to get the perfect amount of caramel.
Ready to be delivered to the other shops.
Next up, chocolate eclairs.
Chef Kino measures out enough heavy cream for the ganache.
Pieces Of Chocolate
Chocolate imported from France.
After heating up the heavy cream, it is then slowly poured over the chocolate pieces.
Chef Kino stirs to melt the chocolate.
This is the base for many of the products they make.
The ganache is poured into a tart shell before it heads to the fridge to chill.
The chef uses a hot air gun to get rid of unwanted air bubbles.