Gallery: Behind The Scenes At La Maison du Chocolat

Chocolate Eclairs
Chocolate Eclairs

Eclairs are one of La Maison du Chocolat's signature treats.

Simmering
Simmering

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
Prepping The Caramel Eclairs

Chef Kino piping cream into the eclairs.

Caramel Eclairs
Caramel Eclairs

Every morning, Chef Kino has to make enough eclairs for all three La Maison du Chocolat stores in Manhattan.

Caramel Sauce
Caramel Sauce

Caramel sauce being kept warm in a double boiler.

Adding The Caramel Sauce
Adding The Caramel Sauce

Each eclair is dipped into the sauce by hand to get the perfect amount of caramel.

Finished Product
Finished Product

Ready to be delivered to the other shops.

Chocolate Eclairs
Chocolate Eclairs

Next up, chocolate eclairs.

Making Ganache
Making Ganache

Chef Kino measures out enough heavy cream for the ganache.

Pieces Of Chocolate
Pieces Of Chocolate

Chocolate imported from France.

Making Ganache
Making Ganache

After heating up the heavy cream, it is then slowly poured over the chocolate pieces.

Stir
Stir

Chef Kino stirs to melt the chocolate.

Finished Ganache
Finished Ganache

This is the base for many of the products they make.

Chocolate Tart
Chocolate Tart

The ganache is poured into a tart shell before it heads to the fridge to chill.

Air Bubbles
Air Bubbles

The chef uses a hot air gun to get rid of unwanted air bubbles.

Behind The Scenes At La Maison du Chocolat