The Bite Magazine - Autumn/Winter 2025 - Issue 38

bitechocolate French chocolatier Le Chocolat Alain Ducasse delights Jada Brookes with their Christmas chocolate collection for the festive season. Le Chocolat I n the chocolate world, roasters and melters serve different roles. The former develop flavour from raw cocoa beans, while melters liquefy finished choco- late for moulding or dipping. As roasters, Le Choco- lat Alain Ducasse makes their own chocolate. “Making one’s own chocolate does not mean buying chocolate to melt and process. Making one’s own chocolate means roasting, crack- ing, grinding, and conching the cocoa bean to transform it into chocolate.” For the past ten years, Le Chocolat Alain Ducasse, founded by culinary titan Alain Ducasse with 21 Michelin stars, has been the only chocolatier to roast 100% of its chocolate on a large scale in the heart of Paris. All of their chocolate reci- pes are created and manufactured in-house using their own chocolate production facilities. Similarly, they cook nuts to make their own praline and use fresh fruit to create their own ganaches. Thus, Le Chocolat Alain Ducasse does not buy its chocolate; it makes it. This conscious choice reflects their contemporary craftsman- ship, which honours tradition and holds manual skills in high regard. They call themselves the Manufactures, because they make chocolate by hand from start to finish. “Today, unlike the term ‘baker’, defined as a person who makes their own bread, the term ‘chocolatier’ is unfortunately not reserved for those who make their own chocolate. That is why we are fighting for recognition.” A brand committed to offering its customers unique choc- olate with an authentic and memorable taste, Le Chocolat Alain Ducasse creates recipes that reveal the full spectrum of chocolate flavours, without overwhelming the palate with excess fat or sugar. With cocoa beans sourced from over a Alain Ducasse