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.