’Grand Cru’ Chocolates

At the nibbing stage, the different beans are blended to create cuveés. A cuveé is the term used to describe what happens when wine makers blend two or more grape varieties, which have been chosen for their complementary characteristics. The process is used particularly when blending a champagne and is similar to the art of the parfumier in creating a perfume. A notable specialist chocolate producer is Valrhona, based in the Rhone Valley, in France. There they take a special pride in the art of fine chocolate making. Their attention to detail is uncompromising, and they have a panel of twelve chocolate experts who meet every day and taste the different ‘Grand Cru’ chocolates to ensure their consistency and quality.